There’s nothing quite like a cheesy potato and gammon bake when you’re craving something warm, comforting, and utterly satisfying. Layers of tender potatoes, grated cheese and chunks of salty gammon, and a rich, creamy sauce come together in this easy one-dish recipe. It’s a perfect way to use up leftover gammon from a Sunday roast or Christmas dinner – and it’s guaranteed to have everyone going back for seconds.
I found the original recipe on the Tesco Real Food website when I was looking online for recipe ideas for using up leftover festive gammon.
Perfect comfort food!
Tips
- 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.
- Optional variations:
- Use a mix of milk and crème fraiche for a lighter texture.
- Use leeks instead of onions
- Add peas or sweetcorn for colour and freshness.
- Mix in blanched broccoli florets.
- Stir in a teaspoon of Dijon or wholegrain mustard into the sauce.
- Add smoked cheese or a pinch of smoked paprika.
- This cheesy potato and gammon bake recipe is easily adapted if you’re cooking for less or more people. Use a large ovenproof dish if doubling the recipe.
FREQUENTLY ASKED QUESTIONS
Yes - but cook it fully before adding to the bake – boiled, roasted, or pan-fried works fine.
Yes - assemble up to a day ahead, cover, and refrigerate. Bake straight from the fridge, adding 10 extra minutes cooking time.
Use a mix of milk and a spoonful of light cream cheese or crème fraiche for a lighter version.
Yes - swap gammon for roasted vegetables like leeks, mushrooms, or broccoli for a cheesy veggie bake.
Warm the milk gently and don’t let it boil when parboiling the potatoes with the onions. The milk is cooled a bit and off the heat when the cream is added.
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How to make this Cheesy Potato and Gammon Bake
Ingredients
- 25g butter, for greasing
- 900g potatoes (eg: Maris Piper or King Edward), peeled and sliced (approx. 5mm)
- 1 onion (approx. 150g), finely sliced
- 2 cloves garlic, finely sliced
- 700ml milk (I use semi-skimmed)
- 0.5 tsp salt
- 350g leftover cooked gammon, thinly sliced or shredded
- 120g cheddar, grated (see Tips)
- 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 medium ovenproof dish with the butter. Put the potatoes in a medium saucepan with the onion and garlic and pour over the milk. Season with 0.5 tsp salt, stir gently to mix and submerge the potatoes and onions under the milk. 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, you should have 3 layers, finishing with ham 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. Serve with your choice of vegetable side dishes and maybe some crusty bread to mop up the sauce!
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Cheesy Potato and Gammon Bake
Equipment
Ingredients
- 25 g (0.9 oz) butter for greasing
- 900 g (2 lb) potatoes (eg: Maris Piper or King Edward) peeled and finely sliced (approx. 5mm)
- 1 onion (approx. 150g) finely sliced
- 2 cloves garlic finely sliced
- 700 ml (3 cups) milk (I use semi-skimmed)
- 0.5 tsp salt
- 350 g (12.3 oz) leftover cooked gammon thinly sliced or shredded
- 120 g (4.2 oz) cheddar grated (see Notes)
- 200 ml (⅞ cup) 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 medium ovenproof dish with the butter. Put the potatoes in a medium saucepan with the onion and garlic and pour over the milk. Season with 0.5 tsp salt, stir gently to mix and submerge the potatoes and onions under the milk. 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, you should have 3 layers, finishing with ham 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. Serve with your choice of vegetable side dishes and maybe some crusty bread to mop up the sauce!
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.
- Optional variations:
- Use a mix of milk and crème fraiche for a lighter texture.
- Use leeks instead of onions
- Add peas or sweetcorn for colour and freshness.
- Mix in blanched broccoli florets.
- Stir in a teaspoon of Dijon or wholegrain mustard into the sauce.
- Add smoked cheese or a pinch of smoked paprika.
- This cheesy potato and gammon bake recipe is easily adapted if you’re cooking for less or more people. Use a large ovenproof dish if doubling the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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