Potato, Herb and Prosciutto Gratin
This is an incredible side dish, worthy of your best roasts or grilled meats. Goes incredibly well with pork chops, roast beef and a wide variety of main courses. Makes a great lunch on its own.
Author: Master Chef
Recipe type: Side Dish
- 14 fluid ounces semi-skimmed milk
- 3 whole cloves
- 2 bay leaves
- 1 3/4 ounces peeled weight onion, sliced
- 3 ounces leek, chopped
- 3 1/2 ounces prosciutto, finely sliced into strips
- 12 ounces, peeled weight, potatoes, cut into 1/8 inch slices (large waxy variety)
- 2 Tablespoons finely chopped fresh sage
- 2 Tablespoons finely chopped fresh thyme
- 1 Tablespoon finely chopped fresh tarragon
- 2 teaspoons wholegrain mustard
- freshly ground black pepper, to taste
- 1 1/4 ounces garlic, minced fresh
- Preheat the oven to 400 degrees F/200 degrees C/Gas Mark 6. Line the base of a 7 1/2 inch baking dish with greaseproof paper.
- Pour the milk into a large, heavy-based saucepan, add the cloves, bay leaves, onion, leek and ham and heat over a low heat.
- When the milk is just about to reach simmering point, carefully remove the prosciutto with a slotted spoon and leave to cool on a plate.
- Add the potatoes to the milk and stir with a wooden spoon. Return to a simmer and cook, stirring occasionally to prevent the potatoes from sticking, for 12 minutes, or until the potatoes are just beginning to soften and the milk has thickened slightly from the potato starch. Remove the cloves and bay leaves.
- Add the herbs, mustard, garlic and pepper and stir well. Pour the mixture into the prepared baking dish. Cover with a layer of greaseproof paper and then foil and bake in the oven for 30 minutes.
- Remove from the oven and place a saucepan on top. Leave to cool for 20 minutes before turning out onto a baking sheet. Put under a preheated hot grill to brown the top. Cut the gratin into 6 wedges and serve with the main course.
This gratin can be made in advance and then quickly reheated in the microwave to serve.