Cheesy Potatoes

Monday, 21 March 2016

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This is something which I made a long time ago and forgot to tell you about.  It is loosely based on something which my friend Kathy did in her crock pot, except I did it in the oven with parboiled potatoes, and I used cream instead of soup, etc.  It turned out fabulous!

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I did try making it in a slow cooker once . . .  but the slow cooker I had worked on a burner type of system and it all burnt on the bottom, so I scratched that idea and did this my own way.

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The original recipe was based on this one here.   Kathy had done it for a pot luck we Senior Missionaries had in Manchester.  It was really good and I wanted to make it at home.   Of course we don't get dry ranch salad dressing over here and so she had adapted it to her own way of doing things  . . .

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And after my initial failure, I adapted it again to what I thought would work better for me, and this tasty dish is what I ended up with.  So good I could have eaten this and nothing else.  You could also add some herbs to the mix.  I would use parsley and thyme, maybe some sage or rosemary . . .  but not a lot.  Garlic would also be nice.

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*Cheesy Potatoes*
serves 4 

I just kind of threw these together based on something someone told me.   They turned out great!  I love it when that happens. 

2 pounds of small new potatoes, parboiled until just tender
(allow to come to room temperature)
1 bunch of spring onions, chopped
1 cup of single cream (225ml)
180g of grated cheese (1 1/2 cups)
(I used a four cheese mix which had mozzarella, red leicester,
cheddar and jack cheese in it)
1 package of sliced ham, cut up (about 6 slices of ham)
salt and black pepper 

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Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a casserole dish. 

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Slice the potatoes into a bowl in thick slices.  Season lightly.  Add the cream, spring onions, ham and most of the cheese, reserving a small bit for later on.  Pour this mixture into the casserole dish.  Cover and bake in the heated oven for about 35 minutes.

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Uncover, sprinkle the remaining cheese over top and bang it back into the oven.  Bake for a further 10 to 15 minutes, until golden brown and bubbling.  Let stand for 5 minutes or so before serving.

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Bon Appetit!


  1. Oh my! Carbs and cheese ... a marriage made in heaven! Are you sure that we aren't twins? :-)

    1. Haha Marie! Certainly taste wise ! Happy Easter! Xo


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