Creamy potato and ham bake with fresh rosemary

Method

• 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