Potato & Ham Hock Gratin Recipe: Comfort Food at Its Finest
By waitrose
Published on March 28th, 2025
Intermediate
When the temperature drops or you simply crave something indulgent and satisfying, nothing beats a warm and bubbling Potato & ham hock gratin recipe. This dish is the perfect marriage of creamy, cheesy layers of potato, tender ham hock, and savoury cabbage — all baked to golden perfection. Whether you're cooking for the family or entertaining guests, this gratin will leave everyone asking for seconds.
Why You'll Love This Potato & Ham Hock Gratin
This hearty gratin is more than just a side dish — it's a full meal in its own right. With layers of thinly sliced British Regal White Potatoes, pulled ham hock, creamy sauce, and a cheesy, crispy topping, it’s the ultimate comfort food. The addition of shredded Savoy cabbage adds a fresh twist and a boost of nutrients, making this a well-rounded dish you’ll keep coming back to.
It’s also a fantastic way to use leftover pulled ham hock, especially if you’ve slow-cooked a joint and have extra to spare. Leftover ham hock can be incredibly versatile — perfect for soups, hashes, and pies — but nothing quite compares to its role in this decadent gratin.
Ingredients (Serves 6)
- 800g British Regal White Potatoes, rinsed and thinly sliced
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 2 cloves garlic, finely sliced
- 300g Savoy cabbage, shredded (about ½ cabbage)
- 100g cooked pulled ham hock
- 300ml double cream
- 300ml whole milk
- 1 tbsp Dijon mustard
- Freshly grated nutmeg
- 100g mature Cheddar cheese, coarsely grated
- 30g panko breadcrumbs
Instructions
- Start by slicing your potatoes as thinly as possible — a mandolin makes this step quick and easy. Thin slices are key to achieving that soft, melt-in-the-mouth texture once baked.
- In a large sauté pan, heat the olive oil over medium-high heat. Add the onion and a pinch of salt, frying for 3-4 minutes until softened. Stir in the garlic and cook for another few minutes until fragrant.
- Add the sliced potatoes to the pan along with a bit more salt. Stir well and cook for 5-6 minutes to start softening them. Mix in the shredded cabbage and pulled ham hock. Then pour in the cream and milk, stir in the Dijon mustard, and grate over a little nutmeg. Bring everything to a gentle simmer and cook for 8-10 minutes, allowing the flavours to blend and the sauce to thicken.
- Once your sauce is bubbling and deliciously creamy, stir in ⅔ of the grated Cheddar cheese until melted. Season to taste with salt and black pepper.
- Transfer the mixture into a shallow baking dish (1.5–2 litres). Mix the remaining cheese with the panko breadcrumbs — and feel free to toss in some chopped herbs if desired. Sprinkle the cheesy topping evenly across the gratin.
- Preheat the oven to 200°C (gas mark 6) and bake for 25–30 minutes, or until the top is golden and bubbling. Let it rest for 5 minutes before serving — it’ll be easier to slice and even more delicious.
Final Thoughts
Pulled ham hock adds a savoury depth and rich umami to this dish. Cooked low and slow for 10 hours, it's tender, flavourful, and packed with protein. Keep some on hand for quick meals — stir it into lentil soup, potato hash, or even a creamy pie filling.
Comfort food doesn’t get much better than this creamy, cheesy Potato & ham hock gratin recipe. It’s rich, satisfying, and easy enough for a weeknight dinner — yet impressive enough for guests. Whether you're making it for a cosy evening in or a weekend gathering, this dish is guaranteed to be a hit.
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