Dauphinoise potatoes with ham hock and mustard recipe | Sainsbury`s Magazine
Creamy, cheesy and utterly gorgeous - this gratin recipe is the ultimate comfort dish
Ingredients
- 750g Vivaldi potatoes (choose evenly sized ones)
- 25g butter, plus extra for greasing
- 1 large or 2 medium shallots, finely sliced
- 1-2 garlic cloves, crushed
- 110g shredded ham hock
- 300ml double cream
- 200ml whole milk
- 1 tbsp wholegrain mustard (if you love it, add a bit more)
- 2 tsp thyme leaves
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