This potato bake with ham and broccoli is a true childhood classic – creamy, mild and full of flavour. The potatoes simmer until almost tender in a cream sauce with onion, garlic and wholegrain mustard before being tossed with broccoli and ham. And then comes the best part – a generous layer of mozzarella and mature havarti that makes the dish irresistible once it has browned in the oven.
It is easy to make and perfect for those days when you simply want proper comfort food that warms you right through. While it bubbles away in the oven, you have just enough time to tidy the kitchen – and then all that is left is to serve a creamy, golden-topped dinner favourite.
Tips and variations:
Cut the potatoes into bite-sized pieces, not too small – the dish needs a certain cooking time for the sauce to reach the right consistency.
Use cauliflower instead of broccoli for a different take.
Adjust the amount of mustard to taste – wholegrain is mild, but other types can be stronger.
Is the sauce too thin? Thicken it with a little cornflour so it gets just the right consistency.
Try adding leek along with the potatoes – it tastes wonderful.
Potato bake with ham and broccoli
Ingredients
- 800 g potatoes
- 50 g butter
- 1 onion, finely chopped
- 3-4 cloves garlic, finely chopped
- 2 tbsp wholegrain mustard
- 1 tsp paprika
- 150 ml water
- 1 stock cube, chicken or vegetable
- 400 ml whipping cream (38% fat)
- 200 g broccoli, cut into small florets
- 300 g cooked ham, diced
- 100 g mozzarella, grated
- 100 g mature havarti, grated or another full-flavoured hard cheese
- Salt and freshly ground pepper
- A little cornflour + cold water, if needed
- Parsley, to serve
Method
- Peel the potatoes and cut them into bite-sized pieces. The pieces must not be too small, or they will cook to mush before the sauce has had a chance to reduce and draw the starch out of the potatoes.
- Melt the butter in a saucepan and cook the onion and garlic until the onion is soft and translucent.
- Add the mustard and paprika, and season with plenty of freshly ground pepper. Stir to combine.
- Add the potatoes along with the water, stock cube and cream, stir everything together well, and let the dish simmer gently for about 15-20 minutes (WITHOUT A LID) or until the potatoes are almost tender.The starch from the potatoes thickens the sauce while it also reduces slightly – but this can vary depending on the type of potatoes used and how long the dish is left to reduce. So if the sauce is still very runny after 15-20 minutes, you can thicken it with a little cornflour mixed with cold water.
- Stir the broccoli and ham into the pan and season to taste with salt and freshly ground pepper.
- Pour the mixture into an ovenproof dish, scatter both cheeses over the top and fold them lightly into the dish.
- Bake in a preheated conventional oven (top and bottom heat) at 220°C for about 15-20 minutes – or until the top is golden.
- Let the dish rest for about 15 minutes before serving with a sprinkling of parsley on top.
Nutrition
Premium
Hvor mange dl bouillon bruger du til opskriften?
Hej Valerina
Den 1 1/2 dl vand der står i opskriften opløser du bouillionterningen i:)
Warm wishes, Dianna