There’s something very satisfying about a gratin – the combination of a creamy sauce, chunks of tender meat, and a crunchy golden topping. This chicken and ham hock gratin ticks all these boxes.
The key is getting the sauce just right – a velvety smooth mixture of cream, stock, and a hint of Dijon mustard. Then you layer it with tender chicken pieces, shreds of salty ham hock, and wilted spinach. But the comfort factor is the potato topping. Grated potatoes, crisped up in the oven with butter and parmesan until deliciously golden.
This is a homely, comforting dish that’s perfect for a rainy day or whenever you fancy a cosy meal.
It’s a rustic, homemade dish that’s easy to throw together but packs in so much flavour. The creamy sauce goes perfectly with the chicken, ham, and hint of nutmeg. While the contrast of that crispy, cheesy potato topping adds great texture. Simple ingredients combined in a tasty, comforting way – that’s what this gratin is all about.
Chicken and Ham Hock Gratin
Ingredients
- 640g boneless skinless chicken thighs (cut into cubes)
- 330g shredded ham hock
- 4 baking potatoes (peeled and coarsely grated)
- 125g butter
- 4 tbsp plain flour
- 300ml whole cream
- 500ml chicken stock
- 30g parmesan (grated)
- ½ nutmeg (grated)
- 1 bay leaf
- 1 tbsp Dijon mustard
- 2 tbsp garlic oil
- 1 bag of baby spinach
Directions
- Preheat oven to 200C.
- Heat the 2 tablespoons of garlic oil in a pot and cook the chicken until golden then add in the shredded ham hock and spinach, giving everything a good stir. Pop on the lid and turn the heat off. Leave to one side while you get on with the sauce.
- Add the 75g butter to a pan over a medium heat and once melted, add the flour. Cook, while stirring, for 5 minutes until the butter mixture turns a deep golden brown. Turn the heat to low and add in a few tablespoons of the cream and whisk. It will form a thick paste. Keep adding the cream 2-3 tablespoons at a time, whisking as you go. Only add more cream once fully absorbed. Once all of the cream has been added you will have a smooth, thick, sauce.
- Slowly add the chicken stock to the sauce, whisking as you go, then simmer gently while slowly whisking for about 10 minutes. At the end, add the grated nutmeg, Dijon mustard and bay leaf.
- Take the lid off the chicken pot and give a good stir to mix the spinach together with the chicken, then add the sauce mixture and stir through. Pour everything into an oven dish.
- Take the grated potatoes and place onto a clean tea towel and squeeze out any excess water. Tip the potatoes into a bowl, pour over 50 grams of melted butter along with parmesan, and season well.
- Scatter the potatoes over the chicken and spinach mix, then bake in the oven for 30-40 minutes until bubbling and golden.
