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Potato and Ham Bake
Turn a meal of leftover potatoes into a tasty meal, add ham, cheese, broccoli
Ingredients
1 cup grated low-fat Cheddar cheese
3/4 cup low-fat cottage cheese
1/3 cup skim milk
1/4 cup lite sour cream
1/4 cup sliced spring onions
8 teaspoons grated Parmesan cheese
1/8 teaspoon freshly ground black pepper
2 red-skinned potatoes, cooked and diced (about two cups)
1 cup small broccoli florets, cooked
1 cup diced cooked lean ham
Preparation
Preheat oven to 180 C
Spray a 1.5 litre casserole dish with vegetable cooking spray.
Set aside
In a large bowl, combine 3/4 cup Cheddar, the cottage cheese, milk, sour cream, spring onions, Parmesan and pepper.
Mix
Add potatoes, broccoli and ham to the cheese mixture.
Stir thoroughly until coated
Spoon potato mixture into prepared dish, smoothing the top
Sprinkle the remaining Cheddar over top
Cover the casserole tightly with foil, bake for 20 minutes
Uncover, bake until golden brown and heated through, about 10 minutes
Serve immediately
Prepare in advance
This recipe can be prepared up to a day ahead. At the cover with foil stage, cover and refrigerate. Bring to room temperature and bake as above.
To prepare individual servings: divide potato mixture among 4 small oven proof dishes. Bake, covered for 10 minutes, remove foil and bake for 5 minutes longer
Serves 4
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