Domino potatoes with ham hock & mustard
Elevate your usual Sunday roast with these potatoes, so-called because of the way the potatoes are sliced and arranged
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Prep:20 mins
Cook:50 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 315
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fat 18g
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saturates 11g
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carbs 30g
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sugars 0g
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fibre 3g
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protein 7g
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salt 0.52g
Ingredients
- 1.5kg Maris Piper potatoes (or any floury potatoes)
- 50g butter , melted
- small handful of thyme sprigs , leaves picked
- 150ml double cream
- 50g ham hock , shredded
- 1 tbsp wholegrain mustard
- 50g gruyère or comté, finely grated
- roast chicken and steamed greens, to serve
Method
Trim each potato at the edges to create a block shape, making sure you don’t waste too much. (Keep any offcuts in the freezer for soups and stews.) It doesn’t matter if they vary in size, as long as they are a rough rectangle or square shape. Cut the potatoes into 2mm-thick slices using a mandoline or sharp knife, keeping them stacked.
Heat the oven to 200C/180C fan/gas 6. Brush some of the butter over a shallow baking sheet. Arrange the potato stacks on the sheet, fanning them out so they overlap in lines down the length of the sheet, with 3-4mm at the tops showing. Repeat until you have used all the potatoes. Drizzle over the remaining butter and season well. Scatter over the thyme and roast for 30 mins.
Combine the cream, ham and mustard with half of the cheese, and season with some black pepper. Spoon this over the potatoes, then scatter over the remaining cheese. Roast for 15-20 mins until crispy and golden, and the cheese is bubbling.
