Ingredients
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Olive oil, to grease
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1.2kg red rascal potatoes, peeled, thinly sliced
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150g sliced ham, cut into thin strips
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300ml extra light thickened cream
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100ml milk
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140g (1/2 cup) shredded parmesan
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1 large sprig fresh rosemary, leaves picked
Method
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1Preheat 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.
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2Place 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.
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3Top 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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