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.
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
freshly ground black pepper
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
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.
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.