PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
This comforting savory potato crumble is loaded with ham and cheddar cheese and a topping of chives for a touch of spring.
This crumble is one like you’ve never seen before: It’s savory! Filled with healthy goodness from potatoes and plenty of vegetables, then topped with a fiber-filled whole wheat and oatmeal topping, it’s going to be your new favorite way to use up leftover ham.
Are you ready for spring food? I’m definitely ready. Warmer weather, less coats and more sunshine? Totally my jam.
It helps that Easter is my favorite holiday of the year, too.
If you’re a rainbow fish like me, in love with the Easter bunny more than with Santa, then boy do I have a recipe for you. One that’s springy. Eastery.
Or rather post-Eastery, if you need a way to pack away that leftover ham.
This is a savoury crumble, though you could also call it pommes de terre au gratin of sorts. But it does have a delicious crumbly topping, complete with a dose of cheddar cheese for extra flavour and deliciousness.
Though this is not your ordinary heavy potato casserole, oh no. Quite according to the season, it’s on the lighter side and quite nutritious.
Made with plenty of good-for-you potatoes, a little diced ham and NO cream at all – perfect for warmer weather (and post Easter-chocolate binges, ahem).
The topping has a little butter and cheese, yes, but there’s also whole wheat flour and wholesome oats, plus plenty of fresh herbs to add a pop of flavour and some colour right before serving.
I used yellow potatoes for this recipe, Yukon Gold would be a good choice as they cook up firm and don’t totally disintegrate in this dish.
We like to enjoy this as a light main, with a big salad to go along with it.
This Cheddar Chive Savory Ham and Potato Crumble has zippy spring flavours from lemon juice, mustard and scallions – but thanks to the fact that there’s peas it’s also incredibly kid-friendly.
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For another unique way to use potatoes, check out these truffles and find the recipe here.
- ¾ cup whole wheat flour
- ¾ cup rolled oats
- 1 ounce grated cheddar cheese
- Pinch of salt
- Pinch of black pepper
- ⅓ cup cold unsalted butter
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 garlic clove minced
- 1 cup chicken or vegetable stock
- 1½ cups milk
- 1 tablespoon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- Dash of black pepper
- 1 lb yellow potatoes peeled and diced
- 2 small leeks sliced
- 1 cup peas no need to defrost if frozen
- ½ lb leftover ham chopped
- 1 tablespoon chopped chives
- Chopped parsley
- Chopped chives
- Sliced scallions
- Mix all the crumble ingredients EXCEPT for the butter and lemon juice in a large bowl. Then, add the butter and lemon juice and rub both into the flour with your fingertips. Do this until there is no more dry flour and you have a mix of both coarse and small crumbs. Cover and refrigerate.
- Make sure you have your stock and milk ready to use at this point. Melt the butter for the filling in a large pot over medium heat. Using a whisk (use silicone coated if you have a pot with a delicate surface), stir in the flour. Whisking constantly, cook the flour for one minute. Add the minced garlic and continue whisking for another 30 seconds. Pour the stock into the pot, whisking vigorously to remove any lumps of flour. Once it’s smooth, whisk in the milk, mustard, salt, nutmeg and pepper.
- Preheat the oven to 390°F. Bring the sauce to a boil, add the potatoes and leeks and reduce to a simmer. Cook for 5 minutes. Stir in the peas, ham and chives.
- Pour the filling into a 7x11 rectangular baking dish. Evenly top with the crumble topping. Bake for 30 minutes or until the filling is bubbly and the topping golden brown.
- Serve immediately topped with chopped chives, parsley and sliced scallions, if you like.