Gammon and potato dauphinoise
https://www.coop.co.uk/recipes/gammon-and-potato-dauphinoise
The meat adds a flavour boost to this popular side dish — it’s great as a lunch with greens too
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Feeds
6
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 28g
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Ingredients
- 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
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Grease a 25cm x 20cm baking dish using the butter
- Put the milk, double cream, mustard powder, garlic and nutmeg in a large saucepan
- Add the bay leaves, if using, season and gently bring to the boil
- Very thinly slice the potatoes, then add to the pan and simmer for 10 mins
- Using tongs, put half the potato in the buttered baking dish and spread out
- Add the gammon in a single layer, then top with the rest of the potato
- Spread out, then pour over the cream mixture
- If you used the bay leaves, arrange them on top, then finish off with the Comté
- Transfer to the oven and bake for 35-40 mins, until cooked through and golden brown
- Remove the dauphinoise from the oven, allow to sit for a few minutes, then serve with rocket — or steamed greens, if you prefer
