Type: Side Dish
Prep Time: 15 min.
Cook Time: 30-40 min.
Ready in: 45-55 min.
Servings: 4


  1. Preheat oven to 350F.
  2. Grease 2-quart baking dish.
  3. Place potatoes in medium saucepot and cover with water. Bring to a boil over high heat; boil 10 minutes or until just tender.
  4. Drain, when cool enough to handle, halve and slice potatoes.
  5. Heat 2 Tbsp butter in large skillet over medium heat and cook mushrooms until golden brown.
  6. Add thyme and season to taste with salt and pepper; with a slotted spoon, set aside mushrooms.
  7. In same skillet, melt remaining butter and cook onion until tender.
  8. Add ham and cook 1 minute.
  9. Layer the ingredients in the baking dish:
  10. Place half of ham-onion mixture in baking dish, cover with half of the sliced potatoes and half of the cheese and half of the mushrooms. Then remaining potatoes, mushrooms, ham-onion and finish with remaining cheese.
  11. Pour the wine over the mixture and bake on lower rack of oven for 30 to 40 minutes until lightly browned and potatoes are tender.


  • 2 lbs new potatoes
  • 4 Tbsp butter
  • 8 oz sliced mushrooms
  • 1 Tbsp fresh thyme leaves
  • Salt and fresh ground black pepper
  • 2 large onions, halved & sliced
  • 4 oz ham, cut into thin strips
  • 16 oz (about 4 cups) Beemster Vlaskaas, shredded
  • 2/3 cup dry white wine

Cheeses Mentioned


Historically made once a year to celebrate the flax harvest. A review of historic recipes brought it back and we thought it was just too good to only make once a year!

Pairs with:

Session ale, mineral-y white wine. Apples, fresh figs, walnuts and artisan salami.