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Smoked Cheese Potato Bake

The wonderful thing about this delicious potato bake is that it can be made in advance and reheated in individual portions on a baking sheet for 15-20 minutes in a preheated oven 170°C (325°F) Gas mark 3. Each portion should have a crisp, golden brown crust but be soft and creamy inside.

4-6 people

Ingredients

  • 4 skinless and boneless chicken fillets

    4 teasp. mild mustard

    8 slices smoked or flavoured cheese

    4 slices cooked ham

    50g seasoned flour

    2 eggs, beaten

    125g panko breadcrumbs

    1 tablespoon rapeseed oil

    25g butter

    Sea salt and freshly ground black pepper

    Red currant jelly, steamed green beans and mashed potatoes, to serve (optional)

Main

  • 4 skinless and boneless chicken fillets

    4 teasp. mild mustard

    8 slices smoked or flavoured cheese

    4 slices cooked ham

    50g seasoned flour

    2 eggs, beaten

    125g panko breadcrumbs

    1 tablespoon rapeseed oil

    25g butter

    Sea salt and freshly ground black pepper

    Red currant jelly, steamed green beans and mashed potatoes, to serve (optional)

Method

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Preheat the oven 150°C (300°F) Gas mark 2. Place the cream and milk in a large pan with the garlic and season with salt and pepper. Peel and thinly slice the potatoes – use a mandolin or a food processor with an attachment blade for speed.

Add the sliced potatoes to the pan and stir well to ensure that the potatoes are evenly coated. Bring to the boil, then reduce the heat and simmer for about 15 minutes, until the potatoes are tender, and the cream mixture has thickened slightly, stirring gently every 5 minutes or so. Remove from the heat and carefully fold most of the smoked cheese, reserving a handful.

Generously butter an ovenproof dish, then tip in the potato mixture, spreading them out into an even layer. Scatter over the rest of the smoked cheese and bake for about 1 hour, until completely tender and lightly golden on top. Remove from the oven and leave to settle for 5 minutes. Serve straight to the table or cut into portions and serve as a side dish.

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Method

Copy Text

Preheat the oven 150°C (300°F) Gas mark 2. Place the cream and milk in a large pan with the garlic and season with salt and pepper. Peel and thinly slice the potatoes – use a mandolin or a food processor with an attachment blade for speed.

Add the sliced potatoes to the pan and stir well to ensure that the potatoes are evenly coated. Bring to the boil, then reduce the heat and simmer for about 15 minutes, until the potatoes are tender, and the cream mixture has thickened slightly, stirring gently every 5 minutes or so. Remove from the heat and carefully fold most of the smoked cheese, reserving a handful.

Generously butter an ovenproof dish, then tip in the potato mixture, spreading them out into an even layer. Scatter over the rest of the smoked cheese and bake for about 1 hour, until completely tender and lightly golden on top. Remove from the oven and leave to settle for 5 minutes. Serve straight to the table or cut into portions and serve as a side dish.