Ham and Potato Bake Recipe
Layers of potato, ham and cheese are bound together by a quiche-like egg and cream mixture. This potato bake cuts well and can be served hot or cold, as a side dish or with a salad as a light meal.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
600g (about 3 large) potatoes
75g (1 cup) grated tasty cheddar cheese
44g (1/2 cup) grated parmesan cheese
150g shaved ham, finely chopped
1/2 medium onion, grated
4 large eggs (we use eggs with a minimum weight of 59g)
250ml (1 cup) cream
Salt and pepper
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Thoroughly grease a 19cm or 20cm diameter pan. (We previously recommended using a springform pan for neat and easy serving, but some people found that their pan leaked. Only use a springform pan if you are sure that it is leakproof).
Line the base of the pan with baking paper. If your pan isn't non-stick, line the side of the pan also. © exclusivelyfood.com.au
Peel and halve potatoes. Boil potatoes until tender, drain. Allow potatoes to cool then cut into 1cm thick slices.
Combine cheeses in a bowl.
Cover the base of the prepared pan with a layer of potato slices. Season with salt and pepper.
Top with half the ham and onion. Sprinkle with about one third of the combined cheeses. Continue layering ingredients (seasoning each layer of potatoes), finishing with a layer of cheese.
Use a whisk or fork to beat the eggs and cream until well combined. Gently pour the mixture over ingredients in pan.
Bake for about 50-60 minutes, until the top is golden brown and the egg mixture has set. Cover the bake with aluminium foil if the top begins to overbrown before the egg mixture has set.
Remove from oven and set aside for 5-10 minutes before removing from pan. Cut into wedges to serve. © www.exclusivelyfood.com.au
.png)
64 Comments:
just wondering if this can be eatin cold
Although we prefer it hot, this potato bake is also delicious warm or cold.
this was just the thing i was looking for, it was delicious.
Thanks for the recipe, I enjoyed it cold.
Thanks for the recipe. I enjoyed it cold the next day.
great recipie thank you so much!!!!!!
ahhhhh!! i just made this recipe and it all went so well, except the cream and cheese mix started dripping through the bottom of the tin (i used the spring type that was recommended). so i guess next time i'll have to test that the spring is tight enough by filling it with water to see if it leaks first.
ill be eating it in about 30 mins, lets hope it tastes ok!
great, easy recipe! thanks.
it's cooking now, looks good, and smells good. I'm sure it will taste good!
it tasted REALLY GOOD!
ta :)
in process of making this potato dish ! found it very easy to do ! although substituted cream with milk still looking delish ! let you know when eaten it ! :) :) :)
Have made this twice now, both time totally YUMMY! Can't wait to try more recipes from here! Thanks :)
Can this be made ahead of time before cooking?
im making it 2day as my bro has school sport 2morrow
i alway cool it in a glass pyrex dish like
http://www.ixplode.de/ebay/jenatopf.jpg
(the link might break as its from ebay)
To prepare this dish ahead of time, we would layer the potato, onion, ham and cheese in the tin and refrigerate until required. We would pour over the liquid ingredients just before baking.
You may have to bake it a bit longer than stated as the ingredients will be cold.
Hello from Singapore!
Just thought I'd let you know how wonderful your recipe is! I gave it a try and it was an instant hit with my family! THANK YOU! :)
One question though, would the recipe still turn out the same if i don't boil the potatoes but just slice it up, assemble the recipe and bake it? Or is there a reason for boiling it before assembling?
-Clara
Hi Clara
If you used raw potato you would have to bake this dish for longer than the time stated above. We boil the potato first to reduce the total cooking time.
Hi to everyone from sunny downtown Sydney,
I just threw one of these in the oven, and I'm hoping for the best.
Took some poetic licence though, as nobody here but me likes cream. (sob)
So in place of the cream I threw in a little milk, and a tin of super sweet corn and vegetable soup and added a touch of corn-flower and two eggs to bind the mix, liberally interwoven with three styles of grated cheese.
(and snuck some sweet potato, garlic and onion in as well.)
I used the veggie peeler to shave some carrot into the middle layers. (not a big fan of carrots)
So.....hoping the oven doesn't blow up, (I'm only a bloke.)
In 15 minutes will be born....
THE BAKINATORRRR!
Ummm......With apologies to Amanda & Debbie from Ken.
fantastic recipe - the whole family loves it! Now one of my favorites.
Hi, this recipe is great! I've got half of it left and was wondering if I can keep it in the freezer?
We wouldn't freeze this potato bake as freezing tends to make the potato grainy. You could store it in the fridge for a few days.
Fantastic recipe, I bake it the day before, keep refrigerated, and serve it up next day. I heat it in the microwave, everyone loves it, so easy to slice, delicious!
hi
Have cooked it twice now, we all love it!! so easy to make and so delicious.
I froze a little bit for my 1-year-old son and it was fine when defrosted.
thanks for your recipes! will try more.
I tried this tonight and substituted some bacon for them ham. I also cook the bacon with the onion so will see how it turns out in about 30 minutes.
YUMMY YUMMY..... We had this last night with caesar salad and marinated chicken, delish. I had left over for lunch on its own, just as scrummy. My husband made it and said it is easy peasy to make.... Even my 2 year old son thought it was the best thing since sliced bread. Karen.
i wasnt as happy as i hoped as im a big fan of potato bake but i diddnt really like the egg in it was still nice tho i loved the Shepard's pie much more
Wow my boyfriend & i LOVE LOVE LOVE this potato bake! I've made it several times now & I'm making it again tonight for dinner yummy,can't wait!! =o)
Hi, was just wondering if this could be cooked in a normal baking dish, as I have to make a potato bake for approx 35 people. I need to be able to cook in in a normal baking dish so as it can be served from this dish also.
Thanks ....... Regards Lee
Hi Lee,
Yes, you could use a baking dish instead of a springform pan.
Hi Amanda and Debbie,
I love your recipes and I use your site all the time when I'm looking for delicious recipes to cook for my family,
Could you please tell me how many servings this recipe will make?
Hi Amanda and Debbie,
I have just made this recipe and it's in the oven. I followed the recipe and I had a few potatoes left over so I put them on top. Do you think it will be ok?
Thanks,
Emma
Emsky_19,
When served as a meal with a side salad, we find that this potato bake serves about six people.
Emma,
You have probably eaten the potato bake by now! We hope you enjoyed it.
This was delicious I am making again tomorrow for some family I made mine a bit bigger than the recipe so I added some milk to the mix to go further.My neighbour tried a pirce and loved it too.
I had no cream and so I used sour cream...mmmmmmmmmm
Hi Amanda & Debbie,
Your website is wonderful, thanks for all your recipes and clear photos!
I've just popped the bake into the oven and discovered much to my horror that the cream and egg mix leaks out from the bottom of the springform pan. The mix was almost completely drained and I had to make extra mix to refill the pan, but it keeps leaking out.
I'd advise anyone not to buy the Wiltshire springform pan for this recipe, because it isn't tight enough.
Anyway hope it turns out okay at least. Can't wait!
Hi Sam,
Thanks for letting us know about the leaking pan. You are the second person to report this problem, so we have included a warning in the recipe.
hi,
in my country ham is not a common name, and i exactly dont know what is a "ham", can u pls suggest with a picture...and what could be ham's alternative in this recipe so that i can cook it without ham
Hi Sabila,
The ham that we use is a cured, cooked pork product. For more information and a photo, please see this webpage. If ham is unavailable, you could omit it from the recipe.
my milk and egg mixture takes a very long time to cook........
Did you make any changes to the recipe? How long did the egg mixture take to set?
Sounds great! Can I cook this in a microwave oven as I don't have access to a conventional oven. Is so, what temperature and how long?
I made it twice already and will make it again. My husband likes it a lot.
Thanks for the recipe.
Hi Sharon,
Unfortunately, we can't help with microwave settings or cooking times as we don't own a microwave oven.
I made this for tea tonight. It was really good. I will definately be making this again. I used a spring form tin which made it look great. It wasn't waterproof but I sealed it by puting a large square of baking paper between the ring and the base then doing it up.
Hi.. May i know that which type of cream you are referring to? Whipped or milk?
Thanks
We use cream with a fat content of 35 to 40 percent. Does that help?
Hi.. thanks for your reply. In my country hardly can't find cream with 35-40 fat. Therefore i substitute with evaporated milk + butter, hope that it won't spoilt your lovely receipe. But it did taste Good!! :)
I'm just enjoying a cold slice now after making it for dinner last night.
It was a hit for dinner and is as fabulous cold.
Congratulations on your wonderful recipes. i spend much time browsing your site (at work!) finding inspiration for dinner .. without fail, every recipe is superb.
This is my family's favourite! I first discovered this about 6 months ago and have being cooking it every second week since. It's my 5 year olds favourite dinner and he's a fussy eater. I prefer bacon to ham though, but of course cook it first.
ABSOLUTELY DELICIOUS!
MANY THANKS
hi. would like to try this out. what cream are you guys using?
- jes
Hi Jes
We use fresh cream (thickened or unthickened) with a fat content of 35 to 40 percent.
Utterly Fabulous! Big hit with the family, followed it with the Self Saucing chocolate puddings.
4 hours barefoot and pregnant in the kitchen, but well worth the results.
Thanks so much ladies, will most definitely be trying more of your recipes.
Sorry I did'nt like this, to much raw onion taste - maybe the brown onion I used was to strong, also was quite watery.
I just made this..after drooling for days looking at the recipe. It is delicious! The only change was using evaporated milk for cream because that is what I had on hand. I will be making this often. LOVE IT! ---Marcia
Loved this - only had 80g ham, but it still worked. Partner looked suspiciously at it, took a taste, said "hmm, don't think i like this" said "oh, wait, it's not bad" then took another mouthful, said "oh, this is rather good" and then scoffed a plateful before i even got halfway. I served it with a green salad - will definitely do it again.
I only had 2 small (15cm across) Pyrex ovenproof dishes the right depth, (was warned by other experiences about the spring-pan leaking, tested mine, and sure enough, it leaked) so made 2 little pies. I just greased the dishes, the glass didn't stick. We decided it was so rich, (we still have half left for tomorrow) we couldn't eat the other one in time, and gave the spare to my nice neighbours, who were very pleased, i hope they like it too.
Next time i think i will experiment, cut one or two of the eggs, and possibly use a bit of milk to thin the cream. So much potential - i saw the variation with bacon, will try that too. Thanks for a wonderful recipe that Mr can't wait for us to cook again.
I made this last week after searching for leftover ham recipes. It was superb! Husband, who is a picky eater, declared "You can make this as often as you like!"
Thank you for a wonderful recipe.
Hi, I don't like cream that much. Can I use something else instead of the cream? Could milk be good, too?
Looks fabulous; I am definitely giving this a go.
Excellent recipe! Just made this tonight and used half and half white and sweet potatoes, plus it baked up nice in my well oiled 10" pie plate.
This recipe works well with other meats as well...I've used kielbasa, bacon and precooked sausage-both breakfast and italian. Really good basic recipe to have on hand...definitely fit for company-just add a side salad.
Thanks!
Hi
I cannot eat egg, is there anything else I can use.
Hello, I really want to know what cream you are reffering to. Do you mean heavy cream??? PLEASE LET ME KNOW ASAP as I want to make this tomorrow and don't know what cream to use. Also I plan on added some green peppers. Thank you.
Heavy cream is suitable to use.
We use cream that contains between 35 and 40 percent fat. It has a pourable consistency and is often used to make whipped cream.
I made this for supper tonight and we loved it. I used half and half (10% BF) and it was still delish! My hubby says 'this one's a keeper'.
I am dieting and have substituted the potatoes with cauliflower, low fat cream and cheese and let me tell you it is still very delicious. When I am diet free I will be making this with Potatoes.
I made this for my husband and a couple friends and everyone had seconds. I don't like eggs myself (I know, the horror) but I did try a tiny piece of a crispy edge and it tasted great. Everyone loved it. I made in a regular pie dish and cooked it for an hour and it came out perfect. Little time consuming with cooking the potatoes and slicing them, but totally worth it. Could really make this recipe so many different ways. Will definitely make again.
Review this recipe/article
Subscribe to Post Comments [Atom]
Have you made this? Share a photo in our Flickr group.<< Home