Potatoes with Mushrooms and Ham

    Good use of left-over cooked ham ina layered potatoe dish.


    County Dublin, Ireland
    1 person made this


    • 4 tbsp unsalted butter
    • 1 medium onion, chopped
    • 400g of your favourite mushrooms; wiped clean, stemmed and sliced
    • 2 - 3 cloves garlic, chopped
    • 1.5 tsp salt
    • 1.5 tsp freshly ground black pepper
    • 2kg of potatoes; washed, sliced and submerged in a bowl of water
    • 225g thinly sliced ham
    • 100g gruyere cheese, grated
    • 500ml chicken stock
    • 3 sprigs fresh thyme, plus 1 tbsp fresh thyme leaves
    • 1 cup heavy cream


    1. Preheat oven to 170C. Generously coat a casserole dish with cooking spray.
    2. Melt the butter in a pan over a medium heat on the stove. Add the onion and cook for 1 min. Add the mushrooms, raise the heat to high and continue cooking, stirring as needed for 5 mins.
    3. Add the garlic and half tsp each of salt and pepper. Remove from the heat and set aside.
    4. Layer half the potatoes with half tsp each of salt and pepper. Top potatoes with half of the mushroom mixture and gently spread it out in a layer.
    5. Arrange half the ham over the potatoes, top with half the gruyere and pour over half the chicken stock.
    6. Put another layer of potatoes, salt, pepper, mushrooms and ham as above. Pour over the remaining stock.
    7. Press mixture down with a metal spatula to ensure eveness. Tuck thyme sprigs around the edges.
    8. Cover and cook for about 1.5 hours until potatoes are cooked. Test by inserting the blade of a thin knife into the centre - there should be little resistance.
    9. Drizzle in the heavy cream and cook for another 10 minutes.
    10. When cooked, top with the remaining gruyere and fresh thyme. Leave potatoes cool until set.


    Based on a slow-cooker recipe on the Rachael Ray Show web site.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)