Ham hock casserole

The ever-so-delicious ham hock casserole is the king of everyday dishes. Make a big pot – enjoy many päivää. The best way to cook it is in a pan.

10 servings

2 kg of large potatoes 500g of pancetta 1 large onion 1 litre of red milk 1 tablespoon of potato flour 2 tablespoons of butter salt and pepper

*TIP*
You can gratinate the ham sauce e.g. Emmental or Appenzeller cheese

Wash and peel the potatoes. If you’ve been smart enough to buy a mandoline, you can thank yourself. The rest of you, slice the potatoes with a knife as lightly as possible with a matchstick.

Cut the skin off the ham and slice it very finely. Cut the onion in half and chop it finely. Mix the ham, onion and potatoes in a bowl. Grease a shallow dish.

Open the milk jar so that you can add a spoonful of potato flour, salt and pepper. Close the jar and shake well. You can do this in a bowl with a whisk.

Drop the spiced milk into the ham sauce. If you want to gratinate the ham and cheese, grate the cheese over the top and stir the potatoes into the cheese.

Bake the sauce in a 220C oven, first under foil, for 35 minutes. Then take off the foil and bake for another 25-35 minutes to get a nice and crispy ham sauce.