DukesHill Ingredients
1 x Dukeshill ham hock (or 300g cooked ham) skin removed, stripped and shredded
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Regular price Sale price £19.99
Other ingredients
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 Comté cheese, grated (can use Gruyère)
seasoning to taste


Rated 5 stars by 1 users

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 Comté 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.
Category Dinner
Serving 4
Prep Time 30 minutes
Cook Time 1.3 hours


  1. Step 1 Mix the cream, milk, garlic, chilli and mustard together and bring to a gentle simmer then set aside.

  1. Step 2 Stir in 100g of Comté cheese.

  1. Step 3 Take the hock out of its packaging, remove the skin and tear the meat into shreds.

  1. 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.

  1. Step 5 Pour over the rest of the cheesy cream mixture.

  1. Step 6 Top with the remaining 100g grated cheese and bake in the oven for 1 hour at 180’C fan.

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