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Cheesy Potato and Gammon Bake

Deborah
Put your Christmas leftovers to good use with this warming cheesy potato and gammon bake recipe.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main
Cuisine British
Servings 4 people

Ingredients
  

  • 25g butter for greasing
  • 900g potatoes peeled and finely sliced
  • 1 onion finely sliced
  • 2 cloves garlic finely sliced
  • 500ml milk (I use semi-skimmed)
  • salt
  • 350g leftover cooked gammon thinly sliced or shredded
  • 120g cheddar grated (see Notes)
  • 200ml double cream (I use Elmlea to reduce calories!)
  • pinch of ground nutmeg
  • salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to gas 5, 190C/fan 170C/gas 5. Lightly grease a large ovenproof dish with the butter. Put the potatoes in a large saucepan with the onion and garlic and pour over the milk (add a little more to cover if needed). Season with salt, bring to the boil, then reduce to a simmer and cook for 10 minutes. Remove from the heat.
  • Using a slotted spoon, transfer enough potatoes and onions to make an even layer in the dish, leaving the milk in the saucepan. Add a layer of the gammon and a sprinkle of cheese. Repeat with the remaining ingredients, building more layers, finishing with the potatoes and a sprinkling of cheese.
  • Stir the cream and nutmeg into the infused milk mixture. Check the seasoning and add, to taste, if required.  Pour the mixture over the potatoes. Bake for 30 minutes until golden and bubbling.

Notes

  • Use up leftover cheese from the festive season, if you like.   If the type of cheese doesn’t grate, chop it into pieces for scattering at Step 2.
  • This cheesy potato and gammon bake recipe is easily adapted if you’re cooking for less or more people.

 

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Keyword comfort food, double cream, Elmlea, leftover cheese, leftover festive gammon, leftover festive ham, oven bakes, sliced potatoes