Creamy and budget-friendly, this bake is a wonderful side dish to beef, lamb or chicken.
Ingredients
- Olive oil, to grease
- 1.2kg red rascal potatoes, peeled, thinly sliced
- 150g sliced ham, cut into thin strips
- 300ml extra light thickened cream
- 100ml milk
- 140g (1/2 cup) shredded parmesan
- 1 large sprig fresh rosemary, leaves picked
Method
- Step 1Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with olive oil to grease. Arrange one-quarter of the potato, slightly overlapping, over the base of the prepared dish. Top with one-third of the ham. Continue layering with remaining potato and ham, finishing with a layer of potato.
- Step 2Place the cream and milk in a small saucepan over medium-high heat. Bring just to the boil. Pour over the potato mixture. Cover with foil and bake in oven for 30 minutes. Uncover and bake in oven for 20 minutes.
- Step 3Top with the parmesan and rosemary. Bake in oven for a further 20 minutes or until potato is tender. Set aside for 5 minutes to stand. Serve
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1521 kj
Energy
20g
Fat Total
12g
Saturated Fat
4g
Fibre
20g
Protein
62mg
Cholesterol
720.61mg
Sodium
6g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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