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45p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Place the cream in a jug with 50ml cold water, garlic and artichoke purée and mix to combine.
Grease a 1-litre shallow ovenproof dish with the reserved artichoke oil, arrange a third of the potato over the base of the dish in an even layer. Sprinkle with half the ham batons and artichokes, repeat then finish with the remaining potatoes and pour over the cream mixture. Scatter with Gruyère and bake for 35-40 minutes until tender and golden. Serve with Tenderstem broccoli on the side.
Typical values per serving when made using specific products in recipe
Energy | 2,943kJ/ 706kcals |
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Fat | 44g |
Saturated Fat | 18g |
Carbohydrates | 49g |
Sugars | 16g |
Fibre | 8.7g |
Protein | 24g |
Salt | 2.2g |
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