Ham Hock, Celeriac & Potato Gratin

My ham hock, celeriac & potato gratin is a family favourite. Celeriac is a wonderful vegetable and here I’ve used it in my twist on a classic potato dauphinoise incorporating ham, chilli and Comté cheese. Just serve with a tomato salad. You can either use a ham hock (which will give you approximately 400g ham after skinning and removing from the bone), or any leftover ham.

November 27, 2017
: 4
: 30 min
: 1 hr
: 1 hr 30 min
:Moderately easy

If you like rich, creamy dauphinoise with lashings of melted cheese then you'll love this savoury dish with ham and celeriac.


  • 1 x Dukeshill ham hock (or 300g cooked ham) skin removed, stripped and shredded
  • 450ml double cream
  • 350ml milk
  • 4 garlic cloves, sliced
  • 1tbsp chopped rosemary
  • 1 small red chilli, deseeded and diced finely
  • 1tbsp Dijon mustard
  • 1 celeriac, peeled and finely sliced or grated
  • 3 medium potatoes, peeled and finely sliced
  • 200g Comté cheese, grated (can use Gruyère)
  • seasoning to taste
  • Step 1 Mix the cream, milk, garlic, chilli and mustard together and bring to a gentle simmer then set aside.
  • Step 2 Stir in 100g of Comté cheese.
  • Step 3 Take the hock out of its packaging, remove the skin and tear the meat into shreds.
  • Step 4 Grease an ovenproof dish and layer with a splash of the cheese sauce, celeriac, ham hock, potato and seasoning repeating until finished with a layer of potato.
  • Step 5 Pour over the rest of the cheesy cream mixture.
  • Step 6 Top with the remaining 100g grated cheese and bake in the oven for 1hour at 180’C fan.
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