Ham and Potato Bake
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Potatoes with ham. Cooked together. Topped with cheese. Creamy dish. Good for any meal. Layers of flavors. Rich and hearty.
Prep:
30 min
Cook:
55 min
Total:
Servings:
6 servings
#dinner
#comfort food
#bake
#potato
#cheese
#family meals
Potatoes and chicken. That’s what this is. Creamy and cheesy. Layers of richness. The combination of flavors is great. Ham is good, chicken is better for a twist. Brie on top, melts down beautifully. Wine adds a nice depth. Bake it until golden.
Ingredients
For the base
- 1.1 kg Russet potatoes, unpeeled
- 300 g cooked chicken, sliced thin
- 2 large shallots, thinly sliced
- 20 g unsalted butter
- 120 ml white wine
For the topping
- 1 whole brie cheese, cut in half horizontally
- 250 ml heavy cream
For seasoning
- Salt and black pepper to taste
About the ingredients
Using unpeeled potatoes gives texture. Chicken instead of ham for lighter taste. Brie adds creaminess. Heavy cream makes it richer. Adjust seasonings to your liking. Serve warm for maximum flavor impact.
Method
Cooking the potatoes
- Preheat the oven to 190 °C.
- Place potatoes in a pot with cold salted water.
- Bring to a boil. Cook for about 25 minutes.
- Check tenderness with a knife. Should be firm but tender.
- Drain and let cool for 15 minutes.
Preparing the layers
- Slice the potatoes into 1 cm rounds.
- Heat a skillet over medium heat.
- Melt butter. Add shallots and cook until soft and golden.
- Pour in wine. Cook until it evaporates.
- Add chicken slices, season, and mix. Remove from heat.
Assembling the bake
- In a large baking dish, layer half of the potatoes.
- Add the shallot and chicken mix on top.
- Layer the rest of the potatoes.
- Pour the cream evenly over everything.
- Place the halved brie on top, rind side up.
- Set on a baking sheet.
- Bake for 50 minutes until golden brown.
- Let it rest for 10 minutes before serving.
Cooking tips
Cooking is a bit of a process. Start with the potatoes. Then prepare the chicken mix. Layer everything carefully. Cream goes on top for richness. Pay attention to cooking time. Bake until the surface is bubbly.
Chef's notes
- 💡 Use firm potatoes. Texture matters. Russets are good for this. Wash them but don’t peel. Skin adds crunch. Helps with structure. Cut into rounds after cooking. Don’t slice too thin. Aim for a sturdy layer.
- 💡 Shallots add depth. They become sweet when cooked. Don’t rush cooking. Medium heat works best. They should turn golden. Toss in wine after. Evaporate it fully. Helps avoid sogginess in bake. Keep the layers light.
- 💡 Brie on top is important. Halved brie melts beautifully. Make sure it covers evenly. Rind side up helps it hold shape. Creaminess flows into potatoes. Heavy cream is rich. Pour it on generously.
- 💡 Check potato doneness with knife. It should be firm not mushy. Too soft means a mess later. If unsure, cook less time. Layer carefully in dish. Evenly distribute chicken. Balance flavors throughout bake.
- 💡 Baking time critical. Golden brown looks good. Rest before serving. Let flavors settle. Essential step for taste. Serve warm for best impact. Creamy and cheesy goodness. Keep leftovers stored cool.
Common questions
Can I substitute chicken?
Yes, ham works. Or turkey if needed. Adjust cook time a bit. Might change flavor profile. Chicken is lighter though. Try whatever you prefer.
What if my bake is too runny?
Check cream amount. Too much can drown layers. Also, allow to bake longer. Look for bubbling edges. Grab a ladle if excess appears.
How to store leftovers?
Store in fridge cool. Use airtight container. Keeps for 3-4 days max. Reheat in oven for best results. Microwave works but quality drops.
Can you freeze this dish?
Yes, up to 3 months works. Ensure it’s tightly sealed. Defrost in fridge overnight. Reheat thoroughly before eating. Texture may change a bit.
