Creamy potato and prosciutto bake
5
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
This potato bake may quickly become a fave in the family with the delicious addition of prosciutto and sweet potato.
Ingredients
Olive oil
1 tsp
Leek
2 whole, thinly sliced
Potato(es)
500 g, thinly sliced
Orange sweet potato (kumara)
500 g, thinly sliced
Baby spinach
100 g
Reduced-fat evaporated milk
¾ cup(s), (125ml)
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
Prosciutto fat trimmed
80 g, (buy 100g) fat trimmed, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat oil in a medium non-stick frying pan over medium heat. Cook leek, stirring occasionally, for 8–10 minutes or until softened.
2
Meanwhile, boil, steam or microwave potato and sweet potato, separately, until almost tender. Drain. Place spinach leaves in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until spinach just wilts. Drain.
3
Lightly spray a 1.5 litre (6-cup) capacity ovenproof dish with oil. Layer potatoes, leek and spinach in prepared dish, finishing with potato. Pour over evaporated milk and season with salt and pepper.
4
Sprinkle with cheese and cover with foil. Bake for 30 minutes. Remove foil and top with prosciutto. Bake for 15 minutes or until prosciutto is crisp and golden. Serve.
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