Dauphinoise potatoes with ham hock and mustard
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Dauphinoise potatoes with ham hock and mustard
Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
671Kcal
Fat
50gr
Saturates
31gr
Carbs
40gr
Sugars
6gr
Fibre
4gr
Protein
13gr
Salt
1gr
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
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
Step by step
Get ahead
Prepare to the end of step 5; cool, cover and chill. Bake for an extra 10 mins from chilled.
- Put the whole, unpeeled potatoes in a saucepan, cover with cold water and bring to the boil. Cook until a skewer inserted in the centre of each just goes through – 20-25 minutes. Drain and leave to cool.
- Meanwhile put the butter, shallots and garlic into a shallow pan and cook over a low heat until soft and lightly coloured, about 10 minutes.
- Once the potatoes are cool enough to touch, peel off the papery skins by scraping them with a knife, and slice into 5mm-thick rings. Preheat the oven to 180°C, fan 160°C, gas 4.
- Arrange half the potato slices in a buttered, shallow 1.5-litre ovenproof dish (we used a 20cm square dish). Scatter the ham hock evenly over the potatoes, then layer up the remaining slices.
- Beat the cream and milk together adding the mustard, half the thyme and a good amount of black pepper and sea salt. Pour this over the potatoes; press them down gently. Scatter the soft shallots and the rest of the thyme over the surface.
- Crumple a big piece of baking paper; put on the surface of the potatoes. Cook in the oven for 40 minutes. Remove the baking paper; cook for a further 20 minutes until bubbling and golden. Remove from the oven; sit for 10 minutes before serving.
