Leek and ham hock gratin with rösti topping

Leek and ham hock gratin with rösti topping
  • Serves icon Serves 6
  • Time icon Hands-on time 35 min, oven time 50 min

This leek and ham hock gratin recipe is comforting, creamy and super easy to make.

Nutrition: per serving

Calories
410kcals
Fat
20.7g (11.5g saturated)
Protein
23.3g
Carbohydrates
33.7g (5.4g sugars)
Fibre
5.6g
Salt
1.5g
Calories
410kcals
Fat
20.7g (11.5g saturated)
Protein
23.3g
Carbohydrates
33.7g (5.4g sugars)
Fibre
5.6g
Salt
1.5g

Ingredients

  • 100g unsalted butter, plus extra if needed
  • 6 leeks, cut into thirds
  • 2 garlic cloves, crushed
  • ¼ whole nutmeg, grated
  • 50g plain flour
  • 500ml good quality fresh chicken stock
  • 300ml whole milk
  • 2 bay leaves
  • 300g shredded British free-range ham hock (available ready prepared from supermarkets, or use shredded cooked ham)
  • 25g parmesan, grated
  • 800g floury potatoes (about 4 medium baking potatoes)

Method

  1. Melt 50g of the butter in a large sauté pan and add the leeks. Cook over a medium heat for 5-6 minutes, turning occasionally, until the leeks are lightly browned and golden all over. Remove the leeks, leaving the butter in the pan. Heat the oven to 200°C/fan180°C/gas 6.
  2. Add the garlic to the butter and cook gently for a few minutes until fragrant. Grate in the nutmeg, then stir through the flour. Increase the heat to medium and cook, stirring, for 2-3 minutes – the mixture should be thick and paste-like. Gradually, in a thin stream, pour in the chicken stock, stirring constantly – the mixture should thicken quickly, then gradually thin out, but always stay thick enough to coat the back of a spoon. If it becomes too thin, stop adding liquid and let it bubble for a minute. Once you’ve added all the stock, pour in the milk in the same way, but a little more quickly. You should end up with a glossy sauce with the consistency of double cream. Add the bay leaves and bubble for 2-3 minutes.
  3. Put the leeks in a 1.5 litre ovenproof gratin dish and scatter with the ham. Pour over the sauce and top with the parmesan. Give it a gentle stir, then taste and season.
  4. Melt the remaining butter in a pan and set aside (see know-how). Peel the potatoes, grate coarsely, then put in the centre of a double layer of muslin or clean J-Cloth. Gather the cloth around and squeeze firmly to remove any excess water.
  5. Tip the potatoes into a bowl, pour over the melted butter and some sea salt, then toss with your hands. Scatter over the top of the cheesy leeks and top with a bit more salt. Roast in the oven for 50 minutes. If the rösti browns unevenly, melt a bit more butter and brush it over.
  6. When golden and bubbling, remove the dish from the oven, leave for 5 minutes, then serve with leaves.

delicious. tips

  1. Make to the end of step 3 up to 2 days ahead, then cool, cover and chill. Or freeze for up to 1 month. Remove from the fridge or defrost to get to room temperature, then finish the recipe.

  2. Once you’ve grated the potatoes for a rösti, you need to cook them before they start oxidising (turning brown). Have your butter melted (step 4) and ready to cook before you grate the potatoes.

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September 2019