Layers of potato, ham and cheese are bound together by a quiche-like egg and cream mixture. This potato bake cuts well and can be served hot or cold, as a side dish or with a salad as a light meal.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

600g (about 3 large) potatoes
75g (1 cup) grated tasty cheddar cheese
44g (1/2 cup) grated parmesan cheese
150g shaved ham, finely chopped
1/2 medium onion, grated
4 large eggs (we use eggs with a minimum weight of 59g)
250ml (1 cup) cream
Salt and pepper

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Thoroughly grease a 19cm or 20cm diameter pan. (We previously recommended using a springform pan for neat and easy serving, but some people found that their pan leaked. Only use a springform pan if you are sure that it is leakproof).

Line the base of the pan with baking paper. If your pan isn’t non-stick, line the side of the pan also. © exclusivelyfood.com.au

Peel and halve potatoes. Boil potatoes until tender, drain. Allow potatoes to cool then cut into 1cm thick slices.

Combine cheeses in a bowl.

Cover the base of the prepared pan with a layer of potato slices. Season with salt and pepper.

Top with half the ham and onion. Sprinkle with about one third of the combined cheeses. Continue layering ingredients (seasoning each layer of potatoes), finishing with a layer of cheese.

Use a whisk or fork to beat the eggs and cream until well combined. Gently pour the mixture over ingredients in pan.


Bake for about 50-60 minutes, until the top is golden brown and the egg mixture has set. Cover the bake with aluminium foil if the top begins to overbrown before the egg mixture has set.

Remove from oven and set aside for 5-10 minutes before removing from pan. Cut into wedges to serve.

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