Indulge in the comfort of home-cooked meals with this Cheesy Ham and Potato Bake, a delightful dish that brings together tender potatoes, savory ham, and a blend of aromatic vegetables topped with melty cheese. This hearty casserole is not only easy to prepare but also makes for a fantastic family dinner or a great dish to serve at gatherings. With a combination of textures—from crispy edges to creamy interiors—and the rich flavors of cheese and ham, this dish is sure to become a favorite at your table. Plus, it’s versatile; you can easily swap ingredients to cater to your preferences or what you have on hand. Let’s dive into this delicious recipe!

Full Recipe:
Ingredients
Potatoes: 600 g (21 oz), peeled and thinly sliced
Cornstarch: 2 tablespoons
Onion: 1 medium, finely chopped
Pepper: ½ bell pepper, diced
Cherry tomatoes: 6, halved
Ham: 150 g (5 oz), diced
Egg: 1
Cheese: 150 g (5 oz), grated (preferably a mix of cheddar and mozzarella)
Black pepper: to taste
Salt: to taste
Olive oil: for greasing and drizzling
Step-by-Step Instructions

Step 1: Prepare the Ingredients
Preheat the Oven: Begin by preheating your oven to 180°C (350°F).
Prepare the Vegetables: Peel and thinly slice the potatoes using a sharp knife or mandoline for even slices. Finely chop the onion and dice the bell pepper. Halve the cherry tomatoes.
Dice the Ham: Cut the ham into small cubes for even distribution throughout the dish.
Step 2: Prepare the Mixture
Mix the Dry Ingredients: In a large mixing bowl, combine the sliced potatoes, chopped onion, diced bell pepper, halved cherry tomatoes, and diced ham. Add 2 tablespoons of cornstarch to help absorb moisture and bind the ingredients together.
Season the Mixture: Sprinkle in salt and black pepper to taste, ensuring even seasoning. Toss everything together until the ingredients are well combined.
Step 3: Create the Egg Mixture
Beat the Egg: In a separate bowl, crack the egg and beat it lightly. This will help bind the ingredients together during baking.
Combine with Vegetables: Add the beaten egg to the potato and vegetable mixture, stirring until everything is well coated.
Step 4: Assemble the Bake
Grease the Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking.
Layer the Mixture: Pour the potato and vegetable mixture into the prepared baking dish. Press down gently to create an even layer.
Top with Cheese: Sprinkle the grated cheese evenly over the top of the mixture. This will create a delicious cheesy crust as it bakes.
Step 5: Bake
Bake in the Oven: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown on top.
Check for Doneness: To check if the potatoes are cooked through, insert a knife into the center; it should glide through easily.
Step 6: Serve
Cool Slightly: Once out of the oven, let the dish cool for a few minutes before slicing. This will help the layers hold together better.
Plate and Enjoy: Serve warm, garnished with fresh herbs if desired. This dish pairs well with a simple side salad or steamed vegetables.
Cooking Tips
Choose the Right Potatoes: Waxy potatoes, like Yukon Gold or red potatoes, work best for this dish as they hold their shape well when baked.
Customize Your Ingredients: Feel free to swap out ham for cooked bacon or sausage, and add in your favorite vegetables like spinach or mushrooms for added nutrition and flavor.
Cheese Variations: Experiment with different types of cheese for unique flavor combinations. Feta or goat cheese can add a tangy touch, while gouda or pepper jack can add richness and spice.
Storage
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: This dish can be frozen before baking. Assemble it in the baking dish, cover tightly with plastic wrap, and freeze. When ready to bake, thaw overnight in the fridge and bake as directed.
Nutritional Facts (Per Serving)
Calories: Approximately 350 kcal
Protein: 15g
Fat: 20g
Carbohydrates: 30g
Fiber: 3g
Sugar: 2g
Sodium: 400mg
This dish provides a comforting meal rich in carbohydrates, protein, and essential nutrients from the vegetables.

FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the mixture in advance and store it in the refrigerator for up to a day before baking.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as it uses cornstarch instead of flour. However, always check the labels of your ingredients to ensure they are gluten-free.
3. What type of cheese works best?
A blend of cheddar and mozzarella is recommended for a good balance of flavor and meltiness, but feel free to experiment with other cheeses based on your preference.
4. Can I use other vegetables?
Absolutely! You can add vegetables like zucchini, spinach, or broccoli. Just make sure to chop them into small pieces for even cooking.
5. How do I know when the bake is done?
The bake is done when the cheese is golden brown, and the potatoes are tender when pierced with a fork or knife.
Conclusion
The Cheesy Ham and Potato Bake is a comforting, versatile dish that can easily be tailored to fit your taste preferences and dietary needs. With its delicious blend of flavors and textures, it’s perfect for family dinners or meal prep. Whether served as a main dish or alongside a fresh salad, this recipe will leave you and your loved ones satisfied and wanting more. So, gather your ingredients, follow the steps, and enjoy this delightful dish that is sure to warm your heart and home!

Ingredients
2 liters (8.5 cups) whole milk
3 tablespoons fresh lemon juice or apple cider vinegar
15g (0.5 oz) unflavored gelatin powder
2 tablespoons chia seeds
1 tablespoon Provençal herbs
1 teaspoon salt
½ teaspoon sugar (optional, to balance acidity)
Instructions
Begin by preparing the gelatin. Sprinkle the gelatin powder over ¼ cup of cold water in a small bowl. Let it bloom for 5-10 minutes until fully absorbed.
Pour the milk into a large, heavy-bottomed pot. Heat it over medium heat, stirring occasionally to prevent scorching. Heat until the milk reaches about 185°F (85°C) – just before boiling point. You’ll notice small bubbles forming around the edges.
Remove the pot from heat and slowly stir in the lemon juice or vinegar. The milk will immediately begin to curdle, separating into curds and whey. Let it stand for 10 minutes undisturbed.
Line a large colander with cheesecloth and place it over a bowl. Gently pour the curdled milk mixture into the lined colander. The whey will drain through, leaving the curds in the cheesecloth.
Add the salt, sugar (if using), Provençal herbs, and chia seeds to the curds. Gently fold everything together.
Heat the bloomed gelatin in the microwave for 10-15 seconds until fully melted. Stir it into the curd mixture while it’s still warm.
Transfer the mixture into a cheese mold or rectangular container lined with plastic wrap.
Press the cheese by placing a weight on top (a can or jar works well). This helps achieve a firm, sliceable texture.
Refrigerate for 2-3 hours, or until fully set.
Storage and Serving
This fresh cheese will keep in an airtight container in the refrigerator for up to 5 days. It’s excellent:

Served on a cheese board
Crumbled over salads
Added to sandwiches
Melted into hot dishes
Recipe Notes
For best results, use whole milk rather than reduced-fat varieties
The cheese can be customized with different herbs and spices
If the curds aren’t forming well, add an extra tablespoon of acid (lemon juice or vinegar)
Nutrition Information
Per 100g serving:

Calories: 220
Protein: 14g
Fat: 16g
Carbohydrates: 3g
Fiber: 2g
Calcium: 250mg
Yield: Approximately 500g (1.1 lbs) of cheese
Prep Time: 20 minutes
Setting Time: 2-3 hours
Total Time: 3 hours 20 minutes
Servings: 10-12

This homemade cheese offers a cost-effective alternative to store-bought varieties while allowing complete control over ingredients and flavors. The addition of chia seeds not only provides nutritional benefits but also contributes to the cheese’s unique texture. The gelatin helps achieve a firm, sliceable consistency that makes this cheese perfect for both casual snacking and more elaborate culinary applications.

Fragrant Vegetable Soup with Roasted Fennel and Rice
This fragrant vegetable soup with roasted fennel is the perfect dish for cozy evenings or when you need a comforting, hearty meal. With its aromatic broth made from fresh vegetables and herbs, this soup delivers rich flavors and a satisfying texture. The addition of roasted fennel brings a slight sweetness and depth of flavor to the soup, while the rice and potatoes add heartiness. Each spoonful is full of tender vegetables and a savory broth, making it a nutritious and wholesome choice for any time of the year. Whether you’re looking for a light meal or a warm, filling soup, this recipe will certainly hit the spot.

Preparation Time

Total preparation and cooking time: 1 hour 15 minutes
Ingredients

For the Broth:

2 carrots
3 stalks of celery
1/2 clove of garlic
2 leeks
1 onion
Clove (to taste)
Parsley (to taste)
2 bay leaves
Thyme (to taste)
Water (enough to fill the pot)
Salt (to taste)
Black peppercorns (to taste)
For the Soup:

2 potatoes, diced
1 cup rice, rinsed
2 bell peppers, chopped
1 fennel bulb, chopped
Olive oil (for frying)
1 carrot, diced
1 red onion, chopped
Salt (to taste)
Black pepper (to taste)
Additional celery, chopped (to taste)
Directions
Prepare the Broth:

In a large pot, combine the carrots, celery, garlic, leeks, onion, clove, parsley, bay leaves, and thyme.
Fill the pot with water until the vegetables are fully submerged. Cover with a lid and bring to a boil.
Add salt and black peppercorns to taste.
Let the mixture simmer until the vegetables are tender, about 30 minutes.
Strain the broth through a sieve to remove the vegetables and herbs. You should have about 950 ml of broth remaining.
Prepare the Soup:

In a separate pot, add the diced potatoes and pour in the prepared vegetable broth. Cover with a lid and bring to a boil.
Once boiling, add the rinsed rice and stir.
Add the chopped bell peppers, stir, and cook over low heat with the lid on for about 15 minutes, or until the potatoes and rice are tender.
Roast the Fennel:

In a frying pan, heat some olive oil over medium heat.
Add the chopped fennel bulb and fry until golden brown, about 5-7 minutes.
Add the diced carrot and chopped red onion to the pan. Continue cooking until the vegetables are soft, about 5 more minutes.
Combine and Cook:

Add the roasted fennel mixture to the pot of soup.
Stir the soup to combine the vegetables and the broth.
Season with salt and black pepper to taste.
If desired, add additional chopped celery for extra flavor and texture.
Let the soup cook for a few more minutes, allowing all the flavors to blend together.
Once the soup is ready, remove from heat.
Serve the soup hot, garnished with fresh herbs or a slice of crusty bread if desired.
Enjoy your fragrant and tasty soup!
Serve:

Serving Suggestions

Serve this vegetable soup with a side of freshly baked bread or a green salad for a wholesome meal.
Add a dollop of sour cream or a sprinkle of grated cheese for an extra layer of flavor.
This soup also pairs well with grilled cheese sandwiches for a classic, comforting meal.
Cooking Tips

Feel free to adjust the seasoning to your liking, adding more herbs or spices as needed.
For a thicker soup, you can blend a portion of the soup with an immersion blender, leaving some of the vegetables whole for added texture.
If you prefer a richer broth, you can use vegetable or chicken broth instead of water.
The soup can be made ahead of time and stored in the refrigerator for up to 3 days, allowing the flavors to develop even more.
Nutritional Benefits

Carrots and Celery: High in fiber and essential vitamins, such as vitamin A and K, which support vision, immune health, and bone health.
Potatoes: A great source of carbohydrates, potassium, and vitamin C, which helps support heart health and the immune system.
Fennel: Known for its digestive benefits, fennel adds flavor and contains antioxidants that support overall health.
Rice: Provides energy and is a good source of carbohydrates for a balanced diet.
Herbs: Parsley, thyme, and bay leaves are rich in vitamins and antioxidants, helping with inflammation and digestion.
Dietary Information

This recipe is vegetarian and gluten-free.
It is a great option for those looking for a low-calorie and nutritious meal.
Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days.
To freeze, let the soup cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Reheat on the stove before serving.
Conclusion

This fragrant vegetable soup with roasted fennel is a delightful and healthy dish that combines the best of fresh vegetables, rice, and aromatic herbs. The rich, flavorful broth, combined with the roasted fennel and tender vegetables, makes for a comforting and satisfying meal. Perfect for any occasion, this soup is a wonderful way to nourish your body and enjoy the natural flavors of seasonal produce.

5 Frequently Asked Questions

Can I make this soup ahead of time? Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Can I use other vegetables in this soup? Yes, feel free to add or substitute other vegetables such as zucchini, green beans, or spinach for additional flavor and texture.

Is this soup suitable for a low-carb diet? While this soup is not particularly low-carb due to the rice and potatoes, you can reduce the carbs by using cauliflower rice or omitting the potatoes.

Can I use a slow cooker to make this soup? Yes, you can cook the soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 4-6 hours, or until the vegetables are tender.

Can I add protein to this soup? Yes, you can add protein such as cooked chicken, beans, or lentils to make the soup more filling.

Hi everyone, today we’re going to learn how to make pasties with 4 ingredients using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

his delicious stir-fry combines tender beef with colorful bell peppers and onions in a savory sauce. Perfect served over rice for a quick, tasty meal!

Ingredients:

For the Beef and Marinade:

. 1 lb flank steak, thinly sliced against the grain
. 2 tablespoons soy sauce
. 1 tablespoon cornstarch

For Stir-Frying:

. 1 tablespoon vegetable oil
. 1 large onion, thinly sliced
. 2 bell peppers (any color), thinly sliced
. 3 cloves garlic, minced
. 1 tablespoon ginger, minced

For the Sauce:

. 1/4 cup soy sauce
. 1/4 cup beef broth
. 2 tablespoons oyster sauce
. 1 tablespoon hoisin sauce
. 1 teaspoon sugar
. 1/2 teaspoon black pepper
. 1/4 teaspoon red pepper flakes (optional)

For Serving:

. Cooked rice
. Green onions, chopped (for garnish)

Instructions:

1. Marinate the Beef:

.  In a medium bowl, combine the sliced flank steak, 2 tablespoons soy sauce, and cornstarch.

.  Mix well and allow it to marinate for 15 minutes.

2. Cook the Beef:

.  In a large skillet or wok, heat the vegetable oil over medium-high heat.

.  Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes.

.  Remove the beef from the skillet and set aside.

3. Stir-Fry the Vegetables:

.  In the same skillet, add the sliced onion and bell peppers.

.  Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

4. Add Aromatics:

.  Add the minced garlic and ginger to the skillet, stirring and cooking for another 1-2 minutes until fragrant.

5. Prepare the Sauce:

.  In a small bowl, whisk together 1/4 cup soy sauce, beef broth, oyster sauce, hoisin sauce, sugar, black pepper, and red pepper flakes (if using).

6. Combine and Cook:

.  Return the cooked beef to the skillet and pour the sauce mixture over the beef and vegetables.

.  Stir everything together and cook for another 2-3 minutes until the sauce has thickened and everything is well-heated.

7. Serve:

.  Serve the pepper steak over cooked rice and garnish with chopped green onions.
This flavorful pepper steak with onions is a quick, satisfying dish packed with savory and mildly spicy notes!

Hello, everyone, today we’re going to learn how to make Fluffy Muffins using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hi everyone, today we’re going to learn how to make pan cake with 3 ingredients using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hi everyone, today we’re going to learn how to make Dessert with 2 Ingredients using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Ingredients

1 cup of regular milk

1 can of coconut milk

1/4 cup of sugar (adjust to taste)

1/2 cup of sweetened condensed milk

1/2 cup of grated coconut

2 tablespoons of cornstarch

1 teaspoon of vanilla extract (optional)

Instructions

Mix Ingredients* In a pot, combine coconut milk, regular milk, sweetened condensed milk, sugar, and cornstarch. Whisk until smooth.

Cook the Mixture* Place the pot on medium heat, stirring continuously to prevent clumping. Cook until the mixture thickens to a pudding-like consistency.

Add Coconut and Flavoring* Stir in the grated coconut and vanilla extract, if desired. Mix well.

Cool and Refrigerate* Pour the pudding into small cups or bowls. Let it cool to room temperature, then refrigerate for 2-3 hours until set.

Garnish and Serve* Before serving, sprinkle some shredded coconut on top for decoration.

Enjoy!

Homemade Sugar-Free Condensed Milk with 3 Ingredients

Creating a healthier version of sweetened condensed milk at home is both simple and rewarding. This sugar-free alternative is perfect for those looking to reduce their sugar intake without compromising on taste or texture.

Ingredients:

1 cup nonfat powdered milk

2 tablespoons sweetener (such as stevia, erythritol, or monk fruit)

1/2 cup hot water

1 tablespoon unsalted butter

Instructions:

Combine Ingredients:

In a blender, add the powdered milk, sweetener, hot water, and unsalted butter.
Blend Thoroughly:

Blend the mixture on medium-high speed for about 2-3 minutes until smooth and well combined.
Achieve Uniform Texture:

Continue blending for an additional 5 minutes to ensure a uniform consistency. Note that the mixture may appear slightly liquid at this stage; this is normal.
Chill to Set:

Transfer the mixture to a clean container or jar.
Refrigerate for 2-3 hours, allowing the condensed milk to thicken to the desired consistency.
This homemade sugar-free condensed milk can be used in various desserts and beverages, offering a versatile and healthier substitute for traditional sweetened condensed milk.

Hello, everyone, today we’re going to learn how to make Lime Mousse using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.