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There are recipes out there that everybody knows and is easy to make… or so they let you think. Going through my kitchen I saw that I have a relatively large quantity of potatoes and I needed to do something with it.

Suggestion? Potato Bake.  This dish is tremendously versatile and any add-in can be used to make our dish unique.

Ingredients:

  • 4 large potatoes (or 6 medium-sized ones)
  • 2 cups of grated cheddar cheese
  • 4 slices of ham (you can substitute this with fried diced bacon)
  • 250 ml fresh cream
  • Salt and Pepper (I also used Ina Paarman’s Rosemary and Olive spice)
  • Butter
  • 1 large onion, sliced in thin slices

Method:

Layers and Layers


Par-boil the potatoes in water for 10 min.
Take a medium-sized oven dish (± 30 x 20 cm in size)
Butter the inside and the side of the oven dish.
Cut the potatoes in thin slices and spread a layer on the bottom of the oven dish.
Layer with some slices of onion and ham.
Add a touch of salt and pepper (or other spices of your preference)
Layer with some grated cheese.
Repeat until you have used all your potatoes, onions, ham and cheese.
Pour the cream over the potato and cheese mixture.
Cover the oven dish with the oven dish lid or foil.
Place the dish in an oven that was heated to 180°C and bake for 45 min.
Take out the dish and garnish with cheese (I used feta and a bit of Danish blue cheese).
Bake for a further 10 min

Wine Match:
Even though potato bake is mostly served as a side dish a Chardonnay is a great wine that goes with the creaminess of this dish.

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