Ham and Potato Bake 

Ham and Potato Bake

(0)

Calories:511 kcal
Difficulty:easy
Preparation:30 min
Ready in:90 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories511 kcal(26%)
Protein24 g(48%)
Fat24 g(30%)
Carbohydrates60 g(23%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe Development: EAT SMARTER

Ingredients

For servings

6medium potatoes peeled and cut into medium size pieces
2carrots peeled and sliced
1Leeks cleaned
2small zucchini sliced
salt to taste
For the sauce
3 tablespoonsbutter divided plus extra for greasing
1onions chopped
1 tablespoonAll purpose flour
1 cupWhole milk
½ cupsvegetable stock
4 ouncescooked ham sliced
1 tablespoonfresh parsley chopped
1 tablespoonfresh marjoram chopped
freshly ground Black pepper to taste
1 pinchfreshly ground Nutmeg
1 cupgrated Cheese divided
2egg yolks

Directions

1 Cook potatoes in a pan of salted, boiling water over medium-high heat, until just tender, about 15 minutes. Drain, cool slightly and cut into pieces. Set aside.
2 Slice the white and light green parts of the leek into rings. Parboil the carrots in a pan of salted water for about 4 minutes, add leeks and zucchini and cook for an additional 1 to 2 minutes. Drain immediately.
3 Preheat oven to 400º F. Grease a casserole dish with butter.
4 Melt 2 tablespoon butter in a small saucepan over medium heat. Add onion and saute until soft and translucent. Stir in flour, stirring constantly. Gradually add milk and vegetable stock, simmer for 5 minutes over low heat. stirring occasionally. Add ham and herbs, stirring to incorporate. Season with salt, pepper and nutmeg. Add 1/2 of the cheese, stirring until just melted. Let cool slightly.
5 Melt the remaining tablespoon of butter in a skillet. Pan fry the potatoes for several minutes, add the vegetables, stirring gently to coat with butter. Spoon potatoes and vegetable into prepared casserole dish.
6 Whisk egg yolks and add them to the sauce. Pour sauce over the vegetables and sprinkle with the remaining cheese. Bake for 20 to 25 minutes, or until top is golden brown. Let cool for 5 minutes. Serve.
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