Earth Apple and Onion Casserole – Härdoepfel-Zibele-Uflouf

Peel the onions and cut into thin rings. Sauté in butter over low heat until just tender. In the meantime, cook the potatoes in their skins until just tender. Drain, peel while still warm and cut into slices just under 1 cm thick. Cut the ham into strips. Finely grate the Emmentaler. Layer the potatoes with the onions, ham and Emmentaler in a well-buttered casserole dish. Mix the milk, cream and eggs. Season heartily with salt, pepper and nutmeg (freshly grated). Pour over the potatoes. Bake the casserole on the lowest rack in the oven heated to 180 degrees for 40 minutes.

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