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D'Orsogna Leg Ham Potato Bake
Preparation Time: 30 minutes
Product: D’Orsogna Leg Ham
Ingredients (Serves 4-6):
• 150g shaved D’Orsogna Leg Ham, finely chopped
• 600g (about 3 large) potatoes
• 75g (1 cup) grated cheddar cheese
• 45g (1/2 cup) grated parmesan cheese
• 1/2 medium onion, grated
• 4 large eggs
• 250ml (1 cup) cream
• Salt and pepper
Method:
Preheat oven to 180oC or 160oC for a fan forced oven. Thoroughly grease a 19cm or 20cm diameter springform
tin. Line the base of the tin with baking paper (if your tin is not non-stick, line the sides of the tin also).
Peel and halve potatoes. Boil potatoes until tender and drain. Allow potatoes to cool then cut into 1cm thick dlices. Combine cheeses in a bowl.
Cover the base of the prepared tin with a layer of potato slices. Season with salt and pepper. Top with half the D’Orsogna Leg 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 the ingredients in the tin. 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 over brown before the egg mixture has set.
Remove from oven and set aside for 5-10 minutes before removing from tin. Cut into wedges to serve.