Preparation time is 15minutes
Cook time is 2hours 15minutes
Total time is 2hours 30minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
10
- 1 small smoked pork ham hock
- 2 dried bay leaves
- 600milliliter light thickened cream
- 40grams unsalted butter
- 1 leek, thinly sliced
- 2 cloves garlic, crushed
- 8 large brushed potatoes, thinly sliced on a mandolin (see tip)
- 1 1/3 cups grated parmesan
- 2/3 cup shredded pizza cheese
- 3 slices Woolworths sourdough, torn into small pieces
- 5milliliter extra virgin olive oil cooking spray
- 1/3 punnet thyme
Description
Your favourite potato bake just went up a notch with the addition of savoury, succulent ham hock and earthy leeks. Enjoy a hunk for dinner, or lunch the next day.
Instruction tip
Cooking tip:The starch of floury potatoes – such as red washed potatoes – helps set the gratin.
Method
Step 1 of 4
Place hock and bay leaves in a large saucepan over medium-high heat. Cover with water. Bring to the boil. Reduce heat and simmer for 1 hour. Strain liquid, reserving 1/2 cup. Remove skin from ham. Remove meat from bone, then shred. In a large jug, whisk together cream and reserved liquid.
Step 2 of 4
Heat butter in a large frying pan over medium-high heat. Add leek and garlic, and cook, stirring, for 5 minutes or until softened. Add ham and stir to combine.
Step 3 of 4
Preheat oven to 180°C/160°C fan-forced. Grease a 2.5L (10-cup) rectangular baking dish. Arrange one-third of the potato over base of dish. Top with one-third of the ham mixture, then 1/3 cup parmesan. Repeat layers, finishing with parmesan. Pour cream mixture over the top. Cover and bake for 55 minutes. Uncover and top with pizza cheese. Bake for a further 20 minutes or until golden.
Step 4 of 4
Spray bread with oil. Heat a large frying pan over medium-high heat. Add bread and cook, stirring, for 3-4 minutes or until golden-brown. Remove from heat. Scatter toasted bread over top of potato. Sprinkle with remaining parmesan. Serve sprinkled with thyme.
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