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Creamy potato and ham bake with fresh rosemary

  • 0:15 Prep
  • 1:10 Cook
  • 6 Servings


  • Olive oil, to grease
  • 1.2kg red rascal potatoes, peeled, thinly sliced
  • 150g sliced ham, cut into thin strips
  • 300ml extra light thickened cream
  • 100ml milk
  • 140g (1/2 cup) shredded parmesan
  • 1 large sprig fresh rosemary, leaves picked


  • 1
    Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with olive oil to grease. Arrange one-quarter of the potato, slightly overlapping, over the base of the prepared dish. Top with one-third of the ham. Continue layering with remaining potato and ham, finishing with a layer of potato.
  • 2
    Place the cream and milk in a small saucepan over medium-high heat. Bring just to the boil. Pour over the potato mixture. Cover with foil and bake in oven for 30 minutes. Uncover and bake in oven for 20 minutes.
  • 3
    Top with the parmesan and rosemary. Bake in oven for a further 20 minutes or until potato is tender. Set aside for 5 minutes to stand. Serve

Source: taste.com.au


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