Leftover roast potato, ham and cheddar gratin recipe
This is a delicious way to use up leftover roast potatoes and ham, and is easy to throw together.
Timings
Prep time: 15 minutes
Cook time: 40 minutes
Serves
4-6
Ingredients
1 tbsp olive oil
1 knob of butter
2 onions, finely sliced
2 garlic cloves, finely sliced
1 tbsp chopped rosemary, sage or thyme
750g leftover roast potatoes
200g chopped, cooked ham
100g grated Cheddar or other cheese
150ml double cream
150ml milk
Freshly grated nutmeg
Method
Heat the oven to 190C/170C fan/gas mark 5.
Heat 1 tbsp of olive oil and a knob of butter in a large frying pan.
Cook the 2 sliced onions along with 2 sliced garlic cloves and 1 tbsp of chopped rosemary, sage or thyme for 10 minutes until golden.
Slice 750g of leftover roast potatoes and arrange them in a baking dish, layering up with the golden onions, 200g of chopped, cooked ham and about 100g of grated Cheddar or other cheese.
Whisk together a 150ml tub of double cream and 150ml of milk with some seasoning and grated nutmeg.
Pour this over the potatoes and bake at for 30 minutes or so until piping hot and golden brown, covering with foil if it starts to brown too quickly.