Creamy Ham and Mushroom Potato Bake
What Started it all:
ham, onions, mushrooms, potatoes
Ingredients
- 500g ham, diced
- 2 large onions, thinly sliced
- 250g mushrooms, sliced
- 1kg potatoes, peeled and thinly sliced
- 200ml heavy cream
- 150g grated cheddar cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 180°C (350°F).
- In a large skillet, cook the diced ham over medium heat until slightly browned and crispy. Remove from the skillet and set aside.
- In the same skillet, add the sliced onions and mushrooms. Sauté until the onions are translucent and the mushrooms are golden brown. Remove from heat.
- In a greased baking dish, layer half of the sliced potatoes. Season with salt and pepper. Spread half of the cooked ham, onions, and mushrooms evenly over the potatoes.
- Repeat the previous step with the remaining potatoes, ham, onions, and mushrooms.
- In a small saucepan, heat the heavy cream over medium heat until warm. Pour the cream evenly over the potato layers.
- Sprinkle the grated cheddar cheese on top of the dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and golden brown.
- Once cooked, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley.
- Serve the creamy ham and mushroom potato bake hot as a main course for 4 people. Enjoy!
Note: This recipe can be easily adjusted to suit your taste preferences. Feel free to add herbs, spices, or any other ingredients you like to enhance the flavor.