Cheesy potato and ham gratin

    1 hour 20 min

    A simple, comforting dish that is great for a cold evening or weekend meal. It is particularly good for using up those odd bits of cheese and ham that you may have in the fridge.

    16 people made this

    Serves: 4 

    • 1kg potatoes, peeled and thinly sliced
    • 200g lean cooked ham, shredded
    • 100g mature Cheddar, grated
    • 2 tsp chopped fresh rosemary or thyme or 1 tsp dried
    • 450ml chicken or vegetable stock, hot
    • 15g butter
    • freshly ground black pepper

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 200°C (gas 6). Arrange a layer of the potatoes in a greased, deep ovenproof dish. Scatter over some of the ham, cheese and herbs and season with pepper. Continue the layers until you have used up all the ingredients, finishing with a layer of potatoes.
    2. Pour over the hot stock and dot with a little butter. Bake for 1 hour or until the potatoes are tender and the topping is crisp and golden. Serve hot, straight from the dish.


    If using new potatoes, they do not need peeling – simply scrub, then slice. * This recipe is also good for using up leftover Christmas turkey and Stilton: use them to replace the ham and Cheddar. * If made ahead, cover while cooking to prevent the gratin drying out. Reheat uncovered at 200°C (gas 6) for 20–30 minutes until heated through and golden brown.

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