Leek and ham hock gratin with rösti topping
- February 2015
- Serves 6
- Hands-on time 35 min, oven time 50 min
This leek and ham hock gratin recipe is comforting, creamy and super-easy to make. A particularly lovely thing to eat in the dark winter evenings.
If you like the sound of this, then you might also like our cauliflower, leek and blue cheese gratin too.
- 20.7g (11.5g saturated)
- 33.7g (5.4g sugars)
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.
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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