Scrummy potato and leftover ham bake

    Use up left over ham baked with potatoes and sweetcorn in a delicious thick sauce. Hearty and filling. My family love this.


    Roxburghshire, Scotland, UK
    4 people made this


    • 5 medium potatoes diced to 1.5cm cubes
    • 250g (ish) diced left over ham
    • 198g sweetcorn drained
    • 2 tbsp dried chopped parsley
    • 1 diced onion
    • 50g butter
    • 50g plain flour
    • 500ml milk
    • 1/2 tsp garlic powder
    • 1/2 tsp Cayenne pepper
    • Pinch black pepper
    • 150g grated cheddar


    1. Pre heat oven to 175°c
    2. Boil the diced potatoes in salted water until nearly soft (5 -8 minutes). Drain and leave to cool.
    3. In an ovenproof pan sautee the onion in the butter for 2 minutes then add the plain flour stirring all the time.
    4. Gradually add the milk. Season with salt and the pepper. Bring to the boil and cook for 2 minutes.
    5. Add the garlic and cayenne pepper mixing in well.
    6. Stir in 75g of the cheese and all the sweetcorn, ham and potatoes. Cover and bake in the oven for 25 minutes.
    7. Remove the cover and sprinkle over the remaining cheese. Bake uncovered for a further 10 minutes.
    8. Serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)