Ham & potato gratin
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 1 hour 10 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 2 kg potatoes
- 3 Tbsp olive oil, to drizzle
- sea salt and freshly ground black pepper, to taste
- 8 slices Gypsy Ham
- 6 large free-range eggs, separated
- 250 ml creme fraiche
- chives, finely chopped
- Dijon mustard
- baby tomatoes, selection
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Cooking Instructions
- Preheat the oven to 190°C.
- Peel the potatoes, then rinse, dry and slice very thinly. Mix the potato slices with the olive oil and season to taste. Turn into a baking pan lined with baking paper. Cover with oiled baking or greaseproof paper.
- Bake for 1 hour, or until the potatoes are very tender, then top with the sliced ham* and season with a twist or two of pepper.
- Beat the eggs and crème fraîche together and pour over the ham. Cover again with the previously used paper and bake for a further 10 minutes, or until the egg mixture is set and the ham heated through.
- Sprinkle with chives, if using, and serve with mustard and pan-fried tomatoes.
- Leftovers? Serve at room temperature with a green salad tossed in a mustardy vinaigrette for a light lunch. And use any leftover crème fraîche as a topping for big baked potatoes, adding lots of chopped chives, and shredded ham, too, if you like.
Per serving: 2016.2 kJ, 13.9 g protein, 25.8 g fat, 44.2 g carbs
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