Delectable Potato and Ham Bake

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

This recipe uses pre cooked potato. It cuts well and can be served hot or cold. You can use a larger dish and make two layers of potatoes instead of three. I used an extra potato for a 21 x 27cm dish and used 300ml cream.

Ingredients Nutrition


  1. Boil potatoes until tender, drain and cool.
  2. Cut into 1cm slices.
  3. Line an 18cm springform tin with baking paper.
  4. Layer potatoes, onion, ham and cheese in tin (finish with a layer of cheese).
  5. Whisk remaining ingredients and pour over potatoes.
  6. Bake @ 180C for about 50 minutes or until set.


Most Helpful

This was a yummy recipe. I made a few additions for flavor, but it was easy to make and reheated very well. I just used a regular pie plate sprayed with non-stick cooking spray and it was perfect. I served it with green beans and sliced tomatoes for dinner and then reheated it for breakfast. Very adaptable.

MollyLin July 03, 2012

This is basically a very good recipe and would even recommend as a breakfast dish as a side for dinner well the the DH's comment I think sums it up "it is more like a quiche" the eggs I think have a lot to do with this factor). I used 6 medium sized potatoes and was only able to do two layers in a 22/23cm spring form pan which was well cooked in 50 minutes (could possibly have done 40 -45) in a 175C fan forced oven. One tip though yes I did do in a spring form pan which I lined and put on a shallow tray (got some leakage - saved cleanning the oven - the tray is easier). For dietary reasons I had to use spring onion/scallions finely diced in place of regular onion and when I went to get the ham well someone had been a guts and eaten it so into the freezer and out came 4 rashers of middle cut bacon, rind and most (not all fat) removed and fried up to a soft crisp in the frypan (this prep was done earlier inthe day and then just added the egg and cream mix just before baking); one of the advantages of using pre-cooked potatoes. Also due to likes I used all vintage cheddar (I'm the only one who really LOVES parmesan - the otheres will tollerate fresh in some fresh (salads) dishes but no in cooked ones. Leftovers I think will be breakfast for 2. Thankyou dustry AE, made for Season Topic of the Months - Cheese.

I'mPat June 06, 2010

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