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Gramma’s Potato Bake


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Rate this recipe 4.5/5 (6 Votes)


  • 1 1/2 pound potatoes
  • 4 hardboiled eggs
  • 1 medium onion
  • 1 garlic clove
  • 6 oz deli ham
  • 1 tsp grainy mustard
  • 1 cup sour cream
  • 1 tsp olive oil
  • flat-leaf parsley
  • grated cheese (handful)
  • 1/4 vegetable bouillon cube
  • salt & pepper


Servings 8
Preparation time 25mins
Adapted from


Step 1

Peel and boil the potatoes in salted water until fork tender. I used my microwave. Slice the onion in half-rings, put them in a microwave-safe bowl. Grate in the garlic and season them with the crumbled 1/4 bouillon cube and pepper. Mix it up.

You could just lightly sauté them, but I went for easy. I covered the bowl with (microwave-safe) plastic wrap and nuked them for 4 minutes at full power until they were translucent.

You could go for thick slices of ham, but I prefer the very thinly sliced deli ham. Chop it up. I’ve yet to try this dish with bacon.

Do the same with the hardboiled eggs. And a good handful flat-leaf parsley.

Your onions should be all done by now. Spoon the sour cream into a bowl.
Season it with a good pinch of salt and pepper. The coarse mustard adds pizzazz without making it mustardy. Add the ham, onion, egg and parsley.

Stir well and check the seasoning. You can use a big casserole for this.
Cut the potatoes in thick slices, layer them at the bottom of a lightly oiled casserole and top them with the veggie and ham mix.

It tastes even better with a good handful of melting cheese sprinkled on top. But doesn’t everything?

Place the casserole in a preheated oven and bake at 400Fº (200Cº) for 20 to 25 minutes (keep an eye on it) until the cheese has melted and turned golden brown.

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