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POTATO, HAM AND CHEESE BAKE


Ingredients

  • 25g - Kerrymaid Buttery, plus extra for greasing
  • 1 - tbsp vegetable oil
  • 1 - large onion, peeled and diced
  • 250g - cooked ham, cut into 1cm pieces
  • 2 - tbsp fresh or frozen chopped parsley
  • Salt and freshly ground black pepper
  • 1.5kg - potatoes (waxy ones are best)
  • 250ml - Kerrymaid Single
  • 2 - cloves garlic, sliced
  • 100g - Kerrymaid Grated White

Method

  1. Place Kerrymaid Buttery and oil in a heated pan. Cook the onion for 5–6 minutes until sweet and translucent
  2. Add the diced ham and the chopped parsley if using. Season with pepper and remove from the stove. Thinly slice your peeled potatoes
  3. Place the Kerrymaid Single and sliced garlic into a saucepan and bring to just below the boil, season to taste
  4. Pour 2–3 tablespoons of the cream mix into a 30cm x 20cm buttered baking dish
  5. Arrange a layer of the sliced potatoes, followed by the onion, ham and parsley mix, then a couple of tablespoons of Kerrymaid Grated White
  6. Season with pepper before adding another layer of potatoes, more cream and more onion, ham and parsley and Kerrymaid Grated White. Continue until you have used up all your ingredients
  7. Cover with kitchen foil and place into a preheated oven (180oC/350oF/Gas 4) for 25 minutes before removing the foil and cooking for another 30 minutes