1,421 easy and fully explained recipes, with 33,930 photos and 78 videos

Hearty potato and ham gratin

A potato gratin with an original twist: fried diced ham with mustard.

17K 5 4.6

Last modified on: February 9^th 2022

Keywords for this recipe:

For 4 people, you will need:

1 1 kg potatoes
2 1 sprig rosemary
3 1 kg whole milk
4 300 g ham
5 1 tablespoon lard
6 2 tablespoons French mustard
7 100 g Comté cheese
8 250 g liquid cream
9 salt
10 pepper
Total weight: 2,695 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
48 min.	1 hour 11 min.	1 hour 59 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 20 min.

The potatoes

Peel 1 kg potatoes and slice (a mandolin is ideal for this). Rinse and dry the slices.

Stage 2 - 3 min.

Put the potatoes into a large pan with 1 sprig rosemary. Salt, pepper and add enough milk to just cover.

Stage 3 - 30 min.

Leave to cook on medium heat until the potatoes are tender, then drain.

Set aside.

Stage 4 - 4 min.

The fried ham

Cut 300 g ham into small dice.

Stage 5 - 3 min.

Melt 1 tablespoon lard in a small frying pan on high heat. When good and hot, add the ham.

Stage 6 - 8 min.

Fry until nicely browned, stirring from time to time.

Stage 7 - 1 min.

Take off the heat and add 2 tablespoons French mustard. Mix well.

Set aside.

Stage 8 - 5 min.

The gratin sauce

Grate 100 g Comté cheese.

Stage 9 - 3 min.

Put 2/3 of the grated Comté into a bowl, add 250 g liquid cream and mix well.

Stage 10 - 3 min.

Assembling the gratin

Preheat the oven to 390°F (200°C).

Butter a gratin dish and spread half the potatoes in an even layer.

Stage 11 - 2 min.

Add the diced mustard-flavoured ham...

Stage 12 - 3 min.

...then the rest of the potatoes...

Stage 13 - 2 min.

...and pour the gratin sauce over.

Stage 14 - 2 min.

Finish by scattering the remaining Comté on top.

Stage 15 - 30 min.

Bake for about 30 minutes.

Remarks

You can use a bouquet garni or a bayleaf instead of the sprig of rosemary in stage 2.

For the ham, the ideal thing is to buy an end of ham from your butcher or deli. If not, ask for a slice about half an inch thick.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,678 Kcal or 15,399 Kj	169 gr	248 gr	223 gr
184 %	65 %	23 %	34 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
136 Kcal or 569 Kj	6 gr	9 gr	8 gr
7 %	2 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
919 Kcal or 3,848 Kj	42 gr	62 gr	56 gr
46 %	16 %	6 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Mustard

How much will it cost?

For 4 people : 7.99 €
Per person : 2.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Poached eggs with spinach and Comté milk, Gratin Comtois, Potimarron and leek soup, Cauliflower "moelleux" in ramekins, Rice pudding (riz au lait), ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato wallets, Roast in the bag pork with fondant vegetables., Gratin Comtois, How to cook potato grenaille , Potato gratin, ... All
	Ham: You can check-out other recipes which use it, like for example: Croque-monsieur potatoes, Breton galettes (pancakes), Escalope cordon bleu, Mini Mont d'Or fondue with "spuds in blankets", Involtinis, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Paris flan filling, Raw beetroot mousse with walnuts, Cocotte eggs with Comté, Apple custard tart, ... All

Other recipes you may also like

Lille style chicken

Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
348K3.8 50 min. May 10^th 2023

Half-cooked chocolate cake with raspberry coulis

A small chocolate cake, still runny in the middle, served with a raspberry coulis.
323K5 1 hour 21 min. October 3^rd 2010

Loin of pork with herbs and julienne vegetables

Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
346K4.2 2 hours 33 min. November 27^th 2015

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
436K 23.5 25 min. February 21^th 2011

Blackcurrant sorbet for Edith

If you love the taste of blackcurrants (like Edith), this sorbet is for you...
242K4.9 23 min. October 13^th 2010

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.