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How to make Creamy potato and ham bake with fresh rosemary

Yield = 6
Prep time: 0:15
Cook time: 1:10
Total time: 1:25

Ingredients

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

Method

  • Step 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.
  • Step 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.
  • Step 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