Creamy Ham & Cheese Baked Potatoes

Ingredients

• 1.5 kg White Potatoes (medium, peeled and sliced later)
• 200 g Ham (thinly sliced deli ham, cut into small strips)
• 100 g Bacon (fried until crisp and finely chopped)
• 200 g Shredded Melting Cheese (Manchego mexicano, Chihuahua or mozzarella, grated)
• 100 g Cream Cheese (room temperature, softened)
• 240 ml Heavy Cream (can use half‑and‑half (media crema))
• 120 ml Milk (whole milk)
• 1 tsp Salt or Chicken Broth Powder (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 sheet Aluminum Foil (to cover the baking dish)

Instructions

1. Boil Potatoes

   Place the peeled potatoes in a large pot, cover with cold water, bring to a boil over high heat, then reduce to medium and simmer for 25 minutes until just semi‑cooked.

   Time: PT25M

2. Cool Potatoes

   Drain the potatoes and let them sit for about 5 minutes until cool enough to handle but still warm.

   Time: PT5M

3. Make Cream Sauce

   In a blender combine the cream cheese, heavy cream, milk, salt or broth powder and blend until smooth and fully integrated.

   Time: PT5M

4. Slice Potatoes

   Peel the cooled potatoes (if not already peeled) and slice them uniformly about ½ cm thick so they cook evenly in the oven.

   Time: PT10M

5. Prepare Baking Dish

   Spread a thin layer of the blended sauce on the bottom of the baking dish.

   Time: PT2M

6. First Potato Layer

   Arrange the first layer of potato slices in the dish, overlapping slightly, and season with freshly ground black pepper.

   Time: PT5M

7. Add Fillings

   Drizzle more sauce over the potatoes, then sprinkle a handful of ham strips, crispy bacon pieces and shredded cheese.

   Time: PT5M

8. Repeat Layers

   Continue layering sauce, potatoes, ham, bacon and cheese until the dish is full, ending with a generous cheese topping.

   Time: PT10M

9. Bake Covered

   Cover the dish tightly with aluminum foil and bake in a pre‑heated oven at 350°F (180°C) for 50 minutes.

   Time: PT50M

   Temperature: 350°F

10. Brown the Top

    Remove the foil and continue baking for another 10 minutes until the cheese is golden and bubbling.

    Time: PT10M

    Temperature: 350°F

11. Rest Before Serving

    Let the gratin rest for 5 minutes so it sets and is easier to slice.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

35 g

Fat

18 g

Fiber

3 g