Winter comfort food just got easy with this 3-ingredient creamy ham and potato casserole. Perfect for feeding the family, make a big batch and freeze for future cold nights. There’s a handy ingredients list at the bottom of the page for everything you need, so remember to take a screenshot of the ingredients before heading to the shops.
Preheat the oven to gas 8, 230°C, fan 210°C. Peel 4 large potatoes. Chop 2 potatoes into small cubes, parboil in a pan of boiling water for 5 mins, then drain. Slice the remaining 2 potatoes as thinly as you can and set aside.
In a medium baking dish, mix 180g shredded ham hock, 600g Tesco Finest cream of mushroom soup and the cubed potatoes together to create the filling. Top with the thinly sliced potatoes and brush with a little olive oil.
Bake for 50-55 mins until piping hot with a crispy top.
Once cool, cover the baking dish with clingfilm or foil and place in the freezer. To reheat from frozen, preheat the oven to gas 6, 200°C, fan 180°C. Remove the covering and bake for 40-45 mins, turning halfway. If the top becomes too dark, cover loosely with foil. Do not reheat or refreeze again. For more tips on freezing and defrosting food, read our article Love Your Freezer.
You need just three ingredients to make this creamy ham and potato casserole. Take a screenshot of the ingredients before heading to the shops.
180g shredded ham hock4 large potatoes, peeled600g Tesco Finest cream of mushroom soup
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