Creamy Potato Bake (chunky Style)
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Instructions
Peel and chop potatoes (2-3 cm pieces) and place in a heavy-based saucepan.
Add onions, ham, garlic, herbs and season with salt and pepper.
Add in milk and cream, then stir to combine.
Bring to the boil on a high heat, then reduce to low and put on lid. Simmer for 45 minutes (or until potatoes are tender)
Using a slotted spoon, transfer potatoes, ham, onion etc to a baking dish. Ladle over cream sauce until liquid reaches halfway up dish. Discard excess cream. Top potato bake with grated cheese.
Bake in a preheated, 230 degree oven for 15-20 mins (or until cheese is melted, bubbling and browning)
Allow to stand for about 5 minutes to allow sauce to thicken slightly. Serve.
