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Potatoes and ham topped with cheese

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Ingredients for 4 servings:

  • 12 m.-sized potatoes
  • 12 slice(s) ham, raw or cooked
  • ¾ liter béchamel sauce
  • 1 processed cheese
  • 1 bag(s) of cheese (e.g. Gouda, Emmental), grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes in their jacket potatoes until almost tender. Drain, let cool, and peel. Grease a baking dish. Preheat oven to 200°C. Wrap each potato with a slice of ham. Place the potatoes next to each other in the baking dish. Heat the béchamel sauce (lazy people like me buy it ready-made). Dissolve the processed cheese (we like the herb wedges best) in the sauce. Pour the sauce over the potatoes. Sprinkle everything with grated cheese. Place everything in the oven and bake at 200°C until the cheese crust is nicely browned and crispy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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