My ham hock, celeriac & potato gratin is a family favourite. Celeriac is a wonderful vegetable and here I’ve used it in my twist on a classic potato dauphinoise incorporating ham, chilli and Comte cheese. Just serve with a tomato salad. You can either use a ham hock (which will give you approximately 400g ham after skinning and removing from the bone), or any leftover ham.
Ham, Celeriac & Potato Gratin
If you like rich, creamy dauphinoise with lashings of melted cheese then you'll love this savoury dish with ham and celeriac.
- 1 x Dukeshill ham hock (ready cooked) skin removed, stripped and shredded
- 450ml double cream
- 350ml milk
- 4 garlic cloves, sliced
- 1tbsp chopped rosemary
- 1 small red chilli, deseeded and diced finely
- 1tbsp Dijon mustard
- 1 celeriac, peeled and finely sliced or grated
- 3 medium potatoes, peeled and finely sliced
- 200g Comte cheese, grated (can use Gruyere)
- seasoning to taste
- Step 1 Mix the cream, milk, garlic, chilli and mustard together and bring to a gentle simmer then set aside.
- Step 2 Stir in 100g of Comte cheese.
- Step 3 Take the hock out of its packaging, remove the skin and tear the meat into shreds.
- Step 4 Grease an ovenproof dish and layer with a splash of the cheese sauce, celeriac, ham hock, potato and seasoning repeating until finished with a layer of potato.
- Step 5 Pour over the rest of the cheesy cream mixture.
- Step 6 Top with the remaining 100g grated cheese and bake in the oven for 1hour at 180’C fan.