Cheesy potato and ham gratin

Cheesy potato and ham gratin


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About this recipe: 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.

Maggie Pannell

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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