About this recipe:The perfect winter casserole. Creamy mashed potatoes are layered with ham and leek in a casserole dish, then topped with grated mozzarella, before being baked to perfection.
1kg potatoes, peeled and cut into chunks
125ml double cream
1 pinch ground nutmeg
salt and pepper, to taste
2 tablespoons olive oil
1 onion, chopped
675g leeks, sliced
2 medium tomatoes, peeled, seeded and coarsely chopped
675g cooked ham, thinly sliced
1 egg yolk, lightly beaten
4 tablespoons grated mozzarella cheese
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 190 C / Gas 5. Lightly oil a 2 litre casserole dish.
Bring a large pot of salted water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt and pepper and mash until smooth.
Heat the olive oil in a large frying pan over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper.
Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the grated mozzarella. Bake in the preheated oven for 20 minutes or until golden brown.