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Creamy Potatoes with Ham

450 g Potatoes; diced (1 lb)
50 g Butter; (2 oz)
350 g Leeks; sliced (12 oz)
2 ts Schwartz Ground Cumin
2 ts Schwartz Ground Coriander
Salt and Schwartz Black Peppercorns; freshly ground
25 g Plain flour; (1 oz)
450 ml Milk; ( 3/4 pint)
225 g Smoked ham; cubed (8 oz)
100 g Cheddar cheese; grated (4 oz)
1/2 ts Schwartz Paprika


Par-boil the potatoes in boiling salted water until tender. Drain.

Meanwhile, melt the butter in a large saucepan and fry the leeks for 4-5 minutes. Add the Cumin, Coriander, salt and Pepper. Fry for a further 1-2 minutes. Stir in the flour, cook for 1 minute. Blend in the milk. Bring to the boil, stirring until thickened. Stir in the potatoes and ham.

Transfer to an ovenproof dish. Mix the cheese and Paprika together and sprinkle over the leeks and potatoes. Place under a pre-heated grill until golden.




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