Creamy potato & ham bake

by LocalTable 22 February, 2018 0 comment

There are potatoes in the LocalTable boxes every week. Firstly, because they’re always available, but secondly, who doesn’t eat potatoes?? Well, apparently, some people aren’t big potato eaters. I know! I was shocked too!

A subscriber mentioned they didn’t really know what to do with them. Well, potatoes do EVERYTHING. They go with EVERYTHING. Best of all… kids LOVE THEM and they’re filling. Unless you have some kind of dietary problem that excludes you from eating potatoes, you will find a way to eat them that you love. I grew up on floury, peeled, boiled potatoes that sometimes had black bits in them. I hate boiled potatoes, so I don’t eat them boiled. Maybe sometimes, but only if they’re small and with the skin on. I often mash them, though. Don’t like mash? Make chips. Don’t like chips? Bake them. Don’t like them baked? Dice them and chuck them in a casserole. And that’s just the very basics.

So here’s a potato recipe and it’s a bit more interesting than the basics. I almost never peel these spuds. They are grown from organically certified seed potatoes that Mick drives down to Victoria to collect. He’s not a certified organic grower himself, but he does grow following organic principles, so eat the peel. A good scrub is enough.

Creamy potato & ham bake

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 4 potatoes, scrubbed, thinly sliced
  • 2 big tablespoons butter
  • 1/4 cup plain flour
  • 1/2 cup milk
  • 1/2 cup vegetable stock
  • 1/2 teaspoon nutmeg, ground (grating it yourself from the nut is better)
  • 1/4 cup leg ham, diced (get the good stuff from Dewsbury's Pork or another good pastured pork producer)
  • 2 tablespoons chives, chopped (or any herb you like)
  • 1/2 to 1 cup tasty cheese, grated (or any cheese you like)

Instructions

  1. Preheat oven to 180ºC.
  2. Grease a shallow baking dish that is just big enough so the potatoes aren’t piled too thickly.
  3. Roughly layer the potatoes in the dish. Sprinkle the ham and chives over the top.
  4. Melt the butter in a saucepan over a very low heat.
  5. Gradually add the flour while whisking to form a paste. It will probably just turn into a squishy ball.
  6. Gradually add the milk, continually mixing with the whisk, then do the same with the stock. You can add some salt at this point, but I find store-bought stock is salty enough.
  7. Mix in the nutmeg. Keeping the heat very low, let the mixture thicken, while stirring occasionally, for about 10 minutes.
  8. Pour the creamy mixture over the potatoes, ham and chives.
  9. Bake for around 30 minutes, perhaps longer depending on how big the dish is and what it’s made of, until the potatoes are soft.
  10. Remove from the oven and sprinkle with the cheese. Place it under the griller until it browns on top.
  11. Serve as a side dish.

Notes

This works just as well without the ham, or you could add other vegetables to it for a variation.

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