Potato & ham hock gratin

Name: Potato & ham hock gratin
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 800 g British Regal White Potatoes, rinsed; 1 tbsp olive oil; 1 large onion, finely sliced; 2 clove/s garlic, finely sliced; 300 g Savoy cabbage, shredded (about ½ cabbage); 100 g Cooks' Ingredients Pulled Ham Hock; 300 ml double cream; 300 ml whole milk; 1 tbsp Dijon mustard; Nutmeg, for grating; 100 g mature cheddar cheese, coarsely grated; 30 g panko breadcrumbs

Craving something hearty? This dish ticks the box. Serve with a crisp green salad alongside. The Eaziglide Neverstick2 Aluminium Non-Stick Saute Pan, 26cm has an exceptional, long-lasting non-stick coating enabling you to cook without oil or butter. This product is suitable for all cookers including induction, can be used in the oven up to 260°C and features the Eaziglide lifetime guarantee.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins
PlusStanding

Please 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.

800g British Regal White Potatoes, rinsed
1 tbsp olive oil
1 large onion, finely sliced
2 clove/s garlic, finely sliced
300g Savoy cabbage, shredded (about ½ cabbage)
100g Cooks' Ingredients Pulled Ham Hock
300ml double cream
300ml whole milk
1 tbsp Dijon mustard
Nutmeg, for grating
100g mature cheddar cheese, coarsely grated
30g panko breadcrumbs

Slice the potatoes as thinly as possible (use a mandolin if you have one).
Heat the oil in a large sauté pan over a medium-high heat. Fry the onion with a pinch of salt for 3-4 minutes until starting to soften. Add the garlic and fry for another 3-4 minutes. Preheat the oven to 200ºC, gas mark 6.
Tip the sliced potatoes into the pan, add a pinch more salt and cook, stirring, for 5-6 minutes. Stir in the cabbage and ham, then add the cream, milk, mustard and a good grating of nutmeg. Stir together and bring to a gentle simmer. Cook for 8-10 minutes, then add two thirds of the cheese and stir until melted. Take off the heat; season.
Transfer everything to a wide, shallow 1.5-2 litre baking dish. Mix the remaining cheese with the breadcrumbs (with some chopped fresh or dried herbs, if liked), then sprinkle over the top. Bake for 25-30 minutes until golden and bubbling. Allow to stand for 5 minutes before serving.

Cook’s tip

Leftover pulled ham hock? Slowly cooked for 10 hours, pulled ham hock is great for adding protein and extra flavour to lentil or pea soups, mixing into potato hash or stirring into a chicken pie filling.

Typical values per serving when made using specific products in recipe