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Creamy Ham and Vegetable Bake

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Creamy Ham and Vegetable Bake
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
624
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie624 kcal(30 %)
Protein23.33 g(24 %)
Fat41.67 g(36 %)
Carbohydrates48.2 g(32 %)
Sugar added0 g(0 %)
Roughage5.14 g(17 %)
Vitamin A519.16 mg(64,895 %)
Vitamin D2.28 μg(11 %)
Vitamin E1.51 mg(13 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.43 mg(39 %)
Niacin8.83 mg(74 %)
Vitamin B₆0.62 mg(44 %)
Folate68.15 μg(23 %)
Pantothenic acid1.15 mg(19 %)
Biotin2.52 μg(6 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C42.82 mg(45 %)
Potassium1,362.74 mg(34 %)
Calcium389.94 mg(39 %)
Magnesium69.45 mg(23 %)
Iron3.62 mg(24 %)
Iodine21.35 μg(11 %)
Zinc2.11 mg(26 %)
Saturated fatty acids25.04 g
Cholesterol150.13 mg
Author of this recipe:

Ingredients

for
4
servings
½ cup
1.333 cups
cream (48% fat)
cup
1 clove
garlic (crushed)
1
1 tablespoon
28 ounces
potatoes (peeled and thinly sliced)
2
Leeks (thinly slliced)
6 ounces
cooked ham (chopped)
¾ cup
grated Cheese

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 2 litre gratin dish.
2.
Heat the stock, cream and milk in a pan with the garlic and bay leaf and bring to a boil. Remove from the heat, cover and leave to stand.
3.
Mix the potatoes, leeks and ham together in the dish, and spread out in an even layer. Pour over the stock mixture. Season with salt and pepper and sprinkle with the cheese.
4.
Loosely cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30-4o minutes, spooning some of the stock mixture over occasionally, until the potatoes are tender. Allow to stand for 10 minutes before serving
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