This Ham Sage & Potato Gratin is comfort food at its best. A lovely way to use up any leftover ham or ham hock meat. A perennial favourite in our family. I like to think of it as an English version of a French Tartiflette – creamy potatoes with ham and lots of Comté cheese – what’s not to like!
Ham, Sage & Potato Gratin
This Ham, Potato & Sage Gratin is similar to a French tartiflette. Creamy, comforting and packed full of flavour it's a surefire family winner.
- 50g butter
- 2 medium onions, sliced
- 400g potato, peeled and sliced thickly 3-4mm
- 300g ham or ham hock meat, torn or chopped into bite size pieces
- 500ml double cream
- 140g Comte cheese, grated
- ½ tsp salt (reduce to ¼ tsp if using York or Shropshire Black ham)
- freshly ground black pepper
- 8 sage leaves, finely chopped
- a generous grating of nutmeg
- Step 1 Pre heat the oven to 200’C/180’C fan.
- Step 2 Melt the butter in a heavy based pan and sauté the onions for 10 minutes over a gentle heat until translucent.
- Step 3 Meanwhile bring a pan of salted water to the boil and par boil the potato slices for 5-7 minutes. Drain.
- Step 4 Butter a gratin/baking dish and put the onions in the bottom, followed by the ham and then the par boiled potato. No need to arrange the potato slices, just lob them in.
- Step 5 In a jug mix the cream with the sage leaves, Comté cheese, nutmeg and seasoning and pour over the dish.
- Step 6 Pop in the oven for 25 minutes until golden and bubbling.