• 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


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4.

  2. 2

    Put the potatoes in a large pan of cold water and bring to the boil. Cook for 5 minutes then drain.

  3. 3

    Meanwhile, heat the oil in a heavy-based pan and fry the mushrooms until golden.

  4. 4

    Layer the potatoes in a 1.5-litre ovenproof dish, alternating with the mushrooms and the pieces of torn ham.

  5. 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.

Nutritional Details

Each serving provides
  • Energy 1511kj 361kcal 18%
  • Fat 24.2g 35%
  • Saturates 13.9g 70%
  • Sugars 2.6g 3%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 544kj/130kcal

Each serving provides

21.5g carbohydrate 2.6g fibre 13.2g protein

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