Ingredients:

Butter, for pan

6 large eggs

1 ½ cups full cream

2 tsp coarse salt

½ tsp ground pepper

2 baking potatoes, peeled

500 g sugar-baked ham, thinly sliced (less than ¼ inch thick)

Broccoli, cut into florets

½ cup grated cheddar cheese

Method:

Preheat oven to 180°C. Butter a 9-inch-round cake pan (at least 2 inches deep). Line bottom of pan with a parchment-paper round.

In a large bowl, whisk together eggs and cream, season with salt and pepper.

Thinly slice potatoes, drop into egg mixture.

Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture.

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.