I found this cheesy potato and gammon bake recipe on the Tesco Real Food website when I was looking online for recipe ideas for using up leftover festive gammon.
A delicious way to put your Christmas leftovers to good use with this warming cheesy potato and gammon bake recipe. Thinly sliced or shredded gammon joins potatoes and cheese covered in a nutmeg-infused cream sauce. 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.
- This cheesy potato and gammon bake recipe is easily adapted if you’re cooking for less or more people.
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How to make this Cheesy Potato and Gammon Bake
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 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 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.
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Cheesy Potato and Gammon Bake
Equipment
Ingredients
- 25 g (0.9 oz) butter for greasing
- 900 g (2 lb) potatoes peeled and finely sliced
- 1 onion finely sliced
- 2 cloves garlic finely sliced
- 500 ml (2 cups) milk (I use semi-skimmed)
- 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 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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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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