2 large portion potato(es), about 250g each
1 medium onion(s), about 125g
100 g ham, pre-packed, lean, cooked, all fat removed
400 ml fresh stock, chicken or vegetable, made with a cube
1 teaspoon cumin seeds, about two good pinches
2 sprig fresh thyme, leaves from
1 serving pepper, ground black
1 pinch salt
Wash the potatoes well, pat dry then slice thinly either in a food processor or
by hand. Peel and thinly slice the onion. Cut the ham into thin shreds.
Heat the oven to 190°C. Layer the potato, onion and ham in a medium size shallow oven
proof dish sprinkling the cumin, thyme leaves and seasoning in between and finishing with a
layer of potato. Pour over the stock and press the potato down under the stock. Cover with
foil and bake for 1⁄2 hour. Uncover and return to the oven to brown and crisp the top for
another 30 minutes. Stand for 10 minutes before serving.
1 medium onion(s), about 125g
100 g ham, pre-packed, lean, cooked, all fat removed
400 ml fresh stock, chicken or vegetable, made with a cube
1 teaspoon cumin seeds, about two good pinches
2 sprig fresh thyme, leaves from
1 serving pepper, ground black
1 pinch salt
Wash the potatoes well, pat dry then slice thinly either in a food processor or
by hand. Peel and thinly slice the onion. Cut the ham into thin shreds.
Heat the oven to 190°C. Layer the potato, onion and ham in a medium size shallow oven
proof dish sprinkling the cumin, thyme leaves and seasoning in between and finishing with a
layer of potato. Pour over the stock and press the potato down under the stock. Cover with
foil and bake for 1⁄2 hour. Uncover and return to the oven to brown and crisp the top for
another 30 minutes. Stand for 10 minutes before serving.
Little Leakers
Potato And Ham Bake
