The Art of Dutch Cooking/C. Countess Van Limburg Stirum 2001

Puree of Potatoes with Ham and Onions (Aardappel-puree met ham en uien)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds boiled potatoes 1 cup milk 1/2 teaspoon salt
2 medium-sized onions chopped fine 3 tablespoons butter 1/4 pound diced ham
1 tablespoon bread crumbs



1 Rub the boiled potatoes through a sieve. Stir in the milk and salt. Fry the onions in 2 tablespoons butter. Grease an ovenproof dish and put in alternate layers of potato puree, onions, and ham, ending with a layer of potato puree. Sprinkle with the bread crumbs, do with the rest of the butter, and bake for 1/2 hour in a moderate oven (350 F).

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