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Photo of Creamy potato and prosciutto bake by WW

Creamy potato and prosciutto bake

Total Time
1 hr 10 min
15 min
55 min
This potato bake may quickly become a fave in the family with the delicious addition of prosciutto and sweet potato.


Olive oil

1 tsp


2 whole, thinly sliced


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)


  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.


SERVING SUGGESTION: Mixed lettuce leaves, Lebanese cucumber (sliced), roma tomatoes (halved) and red onion (thinly sliced), drizzled with red wine vinegar.