What I learned is that this recipe is wonderfully flexible and you can mix and match some components to make something really delicious. My friend actually PREFERRED this one to the first one I made, and I may have to agree... The original recipe is on Martha Stewart's website, but more and more my dish is not resembling what she had.
* Preparation tip - if you want to serve this for breakfast (it does take 1.5 hours to bake) prepare it the night before, and put it in the fridge. Set your alarm a bit earlier, sneak down, toss it into the oven and climb back into bed for another 1.5 hours.
Ham, Potato, Aspargus, Havarti Cheese Bake (adapted from Martha Stewart)
Butter, for pan
6 large eggs
1 1/2 cup cream
2 tablespoons tarragon, chopped
2 teaspoons coarse salt
1/2 teaspoon ground pepper
2 baking potatoes (about 1 1/4 pounds), peeled (I actually used the red potatoes this time)
10 ounces sugar-baked ham, diced
10 spears of asparagus, tough end cut off and then spears cut in half
5 slices of Havarti cheese, julienne
- Preheat oven to 350 degrees. Butter a 2.5 quart casserole dish (I used one that is flatter and wider vs. tall and narrow) Line bottom of pan with a parchment-paper round.
- In a large bowl, whisk together eggs and cream and tarragon; season with salt and pepper. Thinly slice potatoes (less than 1/4 inch thick-I used a Japanese Mandolin); drop into egg mixture.
- Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, half the aspargus, half the cheese. Do another layer with remaining potatoes, ham, asparagus and cheese. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture. (Make ahead option - put into the refrigerator until you need it)
- Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.
- Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.