DukesHill Ingredients
300g ham or ham hock meat, torn or chopped into bite size pieces
Regular price
Regular price £0.00 Sale price £78.00
140g Comte cheese, grated
Regular price
Regular price £0.00 Sale price £8.50
Other ingredients
50g butter
2 medium onions, sliced
400g potato, peeled and sliced thickly 3-4mm
500ml double cream
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


Rated 5 stars by 1 users

This ham, sage & potato gratin recipe is comfort food at its very best. A lovely way to use up any leftover ham or ham hock meat and a perennial favourite in our family! I like to think of this easy leftover ham recipe as an English version of a French Tartiflette - creamy potatotes with ham and lots of Comte cheese - what's not to like!
Category Dinner
Serving 6
Prep Time 15 minutes
Cook Time 25 minutes


  1. Step 1 Pre heat the oven to 200’C/180’C fan.

  1. Step 2 Remove the ham hock and leave to cool for a few minutes before removing the skin, shredding and adding to the soup. Alternatively whizz the soup before returning the shredded ham hock to the saucepan.

  1. Step 3 Meanwhile bring a pan of salted water to the boil and par boil the potato slices for 5-7 minutes. Drain.

  1. 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.

  1. Step 5 In a jug mix the cream with the sage leaves, Comté cheese, nutmeg and seasoning and pour over the dish.

  1. Step 6 Pop in the oven for 25 minutes until golden and bubbling.

Shop The Ingredients