Ham and Potato Cake

Ham and Potato Cake
Total time: 1.5 hours
Servings: 4

700 g (1 1/2 lbs) medium sized potatoes
Salt and pepper
225 g (8 oz) sliced, cooked ham
225g (8 oz) Cheese
75 g (3 oz) butter
3 tbsp fresh bread crumbs
150 ml (1/4 pint) milk
Cook potatoes in boiling, salted water for 20 minutes.
Chop the ham and grate the cheese.

Grease a 7 inch (18 cm) springform tin with a little of the butter and sprinkly with breadcrumbs over the bottom and sides, shaking off any excess. Preheat oven to 350 degrees.
Drain and peel potatoes, then cut into 1/4 inch (6 mm) thick slices. Arrange a few of the slices, slightly overlapping in the bottom of the tin. melt the remaining butter and brush a little over the potatoes. Scatter some of the ham and then some cheese over and season. Continue layering, reserving a little of the butter, and finishing wiht a layer of potato topped with cheese. Pour the milk over an brush with remaining butter.
Bake for about 30 minutes till potatoes are tender and the cheese has melted. Take cake out of tin to serve.