Cheesy Potato, Leek & Ham Bake

Cheesy Potato, Leek & Ham Bake

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Recipe by Helen Jackson Course: Lunch, DinnerCuisine: BakedDifficulty: Medium


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With a golden brown potato crust and a creamy leek and ham inner this bake is a one dish dinner recipe that is great value and tastes great too.


  • 50 g butter

  • 3 leeks, white part and a little into the green, finely sliced

  • salt and freshly ground black pepper

  • 6 eggs

  • 1 cup (250ml) cream

  • 1 teaspoon Dijon mustard

  • salt and freshly ground black pepper

  • 3 medium (600g) floury potatoes, scrubbed

  • 150 g thick sliced ham, chopped into 2cm sized pieces

  • 1 cup (100g) grated tasty Cheddar cheese


  • Preheat the oven to 180°C. Grease a 20 x 30cm lasagne dish with butter.
  • Melt the remaining butter in a large frying pan and gently cook the leeks until tender. Season with salt and pepper.
  • In a large bowl, whisk together the eggs, cream and Dijon mustard. Season with salt and pepper.
  • Slice the potatoes into thin discs.
  • Line the base of the dish with the potatoes and layer with the ham, leeks, half the cheese and remaining potatoes.
  • Pour over the egg mixture and remaining cheese.
  • Cover with foil and bake for 1 hour or until potatoes are tender.
  • Turn the oven setting to grill, remove the foil and grill until the top is golden.

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