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Gammon and potato dauphinoise

Gammon and potato dauphinoise


The meat adds a flavour boost to this popular side dish — it’s great as a lunch with greens too

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    1935kj 465kcal
  • Fat
    High 46%
  • Saturates
    High 92%
  • Sugar
    Low 8%
  • Salt
    Med 21%

% of adult’s reference intake | Carbohydrates per serving : 28g


  • Co-op unsalted butter, for greasing
  • 200ml Co-op semi-skimmed milk
  • 250ml Co-op double cream
  • 2 tsp mustard powder
  • 2 garlic cloves, grated
  • ¼ tsp grated nutmeg
  • 6 bay leaves (optional)
  • 4 large Co-op baking potatoes (about 800g)
  • 250g leftover cooked Co-op Irresistible treacle & ale gammon joint, torn
  • 75g Co-op Irresistible Comté, grated
  • Rocket, to serve


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Grease a 25cm x 20cm baking dish using the butter
  3. Put the milk, double cream, mustard powder, garlic and nutmeg in a large saucepan
  4. Add the bay leaves, if using, season and gently bring to the boil
  5. Very thinly slice the potatoes, then add to the pan and simmer for 10 mins
  6. Using tongs, put half the potato in the buttered baking dish and spread out
  7. Add the gammon in a single layer, then top with the rest of the potato
  8. Spread out, then pour over the cream mixture
  9. If you used the bay leaves, arrange them on top, then finish off with the Comté
  10. Transfer to the oven and bake for 35-40 mins, until cooked through and golden brown
  11. Remove the dauphinoise from the oven, allow to sit for a few minutes, then serve with rocket — or steamed greens, if you prefer

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