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

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.

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

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.

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

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