Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Garlicky potato and ham bake
Like a souped-up dauphinoise with mushrooms, waxy potatoes and plenty of cheese, this garlicky potato and ham bake is totally indulgent
-
Ready in 1 hour 25 minutes
-
Cooking time 1 hour 10 minutes
-
Prep time 15 minutes
-
Serves 6
Ingredients
- 750 g Vivaldi potatoes, peeled and sliced into rounds (or use any good waxy potato)
- 1 tbsp olive oil
- 300 g closed cup white mushrooms, thickly sliced
- 160 g thick-cut honey roast ham, torn
- 250 ml double cream
- 150 ml semi-skimmed milk
- 2 tsp Dijon mustard
- 2 cloves garlic, crushed
- 3 tbsp chopped fresh flat-leaf parsley
- 25 g grated mature Cheddar
Method
-
1
Preheat the oven to 180°C, fan 160°C, gas 4.
-
2
Put the potatoes in a large pan of cold water and bring to the boil. Cook for 5 minutes then drain.
-
3
Meanwhile, heat the oil in a heavy-based pan and fry the mushrooms until golden.
-
4
Layer the potatoes in a 1.5-litre ovenproof dish, alternating with the mushrooms and the pieces of torn ham.
-
5
In a bowl, mix together the cream, milk, mustard, garlic and parsley and season with freshly ground black pepper. Pour over the potatoes and mushrooms then sprinkle the cheese on top. Bake for 1 hour, until the potatoes are tender and the cheese is bubbling.
