Potato and two ham gratin
Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven.
50 min.
Easy
8 people
8 IngredientsLast modified on: October 20th 2011
For 8 people, you will need:
- 1
1 onion - 2
4 tablespoons olive oil - 3
10.6 oz ham - 4
10.6 oz cured ham - 5
1 lb + 12.2 oz potato purée - 6
7.0 oz grated cheese - 7
salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 40 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 min.
Stage 2 - 5 min.
Add 10.6 oz ham and 10.6 oz cured ham cut into small pieces and cook for about 5 minutes.
Stage 3 - 3 min.
Add this mixture to 1 lb + 12.2 oz potato purée and mix well.
Stage 4 - 5 min.
Spread in a gratin dish...
Stage 5 - 3 min.
...and scatter 7.0 oz grated cheese over the top.
Stage 6 - 30 min.
Cook in the oven for 20 to 30 minutes. You can finish the gratin by browning under the grill for a moment if necessary.
Remarks
This goes very well served with a green herby salad in a good vinaigrette dressing.
The proportions for this recipe are suggestions, so feel free to adapt them to your own taste.
The proportions for this recipe are suggestions, so feel free to adapt them to your own taste.
Keeping: Several days in the fridge, protected with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 350 RDI=140 % | 1,590 RDI=150 % | 1,420 RDI=220 % | 20,540 RDI=1,030 % | 86,000 RDI: 1,030 % |
| Per 100 g | 20 RDI=8 % | 90 RDI=8 % | 80 RDI=10 % | 1,150 RDI=60 % | 4,820 RDI: 60 % |
| Per person | 40 RDI=20 % | 200 RDI=20 % | 180 RDI=30 % | 2,570 RDI=130 % | 10,750 RDI: 130 % |
How much will it cost?
- For 8 people : 11.45 €
- Per person : 1.45 €
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)
Potato purée
You can get more informations, or check-out other recipes which use it, for example: Dauphinoise potatoes with Serano ham, Salmon and Spinach Gratin, Chicken Brussels pie, Fried rillettes, Colcannon, ... See them all 13
Cured ham
Like these other recipes: Bistro-style beetroot salad, Shallot confit tart, Saltimbocca, Leek and egg frichti, Pasta with pesto and preserved tomatoes, ... See them all 14
Ham
Like these other recipes: Involtinis, Ham pasta bake, Paté en croute (terrine in a pie crust), French toast "cordon bleu", Croque-monsieur complet, ... See them all 30
Grated cheese
Like these other recipes: Breton Pie, Thin endive tart, Baker's chicken and potato tart, Baker's pizza, Potato and broccoli gratin, ... See them all 71
Other recipes you may also like
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.October 3rd 2010872 K3.9 6 min.
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.February 21th 2011333 K 24.8 25 min.
Spaghetti with smoked salmon
After cooking the spaghetti as usual, strips of smoked salmon are added with cream, lemon, Parmesan and egg yolks.March 10th 2013138 K3.8 40 min.
Cretan Bread
This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.October 24th 201782 K4.3 4 hours 30 min.
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.March 15th 201755 K4.3 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
The 1 comment already posted on this recipe
Hope all is well with you and yours, Louise:)