Baked Potato and Leek Gratin with Ham

• 1 tbspolive oil
• 2leeks, halved lengthways, washed and thinly sliced
• 2garlic cloves, crushed
• 1 tspdried thyme
• 1kgpotatoes, peeled and sliced 3mm thick
• 150gcooked ham, torn into pieces
• 300mlhot chicken stock
• 300mlmilk
• 1 tbspDijon mustard
• 1/4 tspgrated nutmeg
• 70gGruyère, grated
• fine salt
• black pepper
• 250gfrozen green beans
• 1/2lemon

Method

1. 1Heat the oven to 200C/180C fan. Rub a baking dish, about 25 x 30cm, with the olive oil. Mix the leeks with the garlic, thyme, a teaspoon of salt and plenty of pepper in a bowl.
2. 2Lay a third of the potato slices in the dish, overlapping. Scatter over half the leeks and half the ham. Repeat with another third of the potatoes, then the rest of the leeks and ham, and finish with a neat layer of potatoes.
3. 3Whisk the hot stock with the milk, mustard and nutmeg and pour it over. The liquid should come just below the top layer; press the potatoes down into it. Cover tightly with foil and bake for 35 minutes until a knife slides through the potatoes with no resistance.
4. 4Take off the foil, scatter the Gruyère over the top and bake for another 20 minutes until deep golden on top and bubbling at the edges. The starch from the potatoes thickens the stock and milk into a sauce, which is why there is no cream and it does not need any.
5. 5Leave the gratin to rest for 5 minutes so it holds together when you spoon it. Meanwhile cook the green beans in a pan of boiling salted water for 4 minutes until bright green and just tender, drain, and toss with a squeeze of the lemon and a little pepper.
6. 6Serve big spoonfuls of the gratin with the green beans alongside.

Per serving

kcal

444

protein

23g

fibre

9.8g

carbs

58.2g

fat

15g