Ham, Sage & Potato Gratin

This Ham Sage & Potato Gratin is comfort food at its best. A lovely way to use up any leftover ham or ham hock meat. A perennial favourite in our family. I like to think of it as an English version of a French Tartiflette – creamy potatoes with ham and lots of Comté cheese – what’s not to like!

November 16, 2018
: 6
: 15 min
: 25 min
: 40 min
: Easy

This Ham, Potato & Sage Gratin is similar to a French tartiflette. Creamy, comforting and packed full of flavour it's a surefire family winner.


  • 50g butter
  • 2 medium onions, sliced
  • 400g potato, peeled and sliced thickly 3-4mm
  • 300g ham or ham hock meat, torn or chopped into bite size pieces
  • 500ml double cream
  • 140g Comte cheese, grated
  • ½ tsp salt (reduce to ¼ tsp if using York or Shropshire Black ham)
  • freshly ground black pepper
  • 8 sage leaves, finely chopped
  • a generous grating of nutmeg
  • Step 1 Pre heat the oven to 200’C/180’C fan.
  • Step 2 Melt the butter in a heavy based pan and sauté the onions for 10 minutes over a gentle heat until translucent.
  • Step 3 Meanwhile bring a pan of salted water to the boil and par boil the potato slices for 5-7 minutes. Drain.
  • Step 4 Butter a gratin/baking dish and put the onions in the bottom, followed by the ham and then the par boiled potato. No need to arrange the potato slices, just lob them in.
  • Step 5 In a jug mix the cream with the sage leaves, Comté cheese, nutmeg and seasoning and pour over the dish.
  • Step 6 Pop in the oven for 25 minutes until golden and bubbling.
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