Last Updated on February 19, 2024
Posh Potato and Ham Gratin at the Cordon Bleu School:
Quite often when I go to a cookery event I am conscious that the dish I have learnt may never be made again. Most of my cooking at home is simple. When it is NOT simple, it is generally something that requires long, slow cooking and is made in advance for supper parties or lunches. It’s always a joy to find recipes that I know I will make again – and in the case of the potato and parma ham gratin we learnt to make at the Cordon Bleu School, I can see it becoming a supper staple. The other part of our menu was rather more complicated and involved filleting lemon sole. I will certainly try again at home and will share once I am confident in my own technique.
Meanwhile, with the help of a packet of Parma ham, a potato and a ball of Mozzarella we created a dish that was essentially a very grand version of the ham and potato hotpot that I first made as a student. We served the whole dish with a Sauce Vierge, the kind of simple dressing that will work just as well on a plain piece of grilled fish as with something like this potato and Parma ham gratin.
The method for making the gratin meant that the whole dish was ready in 45 minutes and the use of Parma ham made a dish that would be a good supper dish with a salad or side dish for a buffet.
An easy and reasonably fast recipe for a parma ham and potato gratin
- 1 Large Potato
- 4-5 Slices Parma Ham
- 1 Tablespoon Olive Oil
- 1 Buffalo Mozzarella
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Preheat the oven to 180c
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Wash, peel and cut the potato into 3mm slices, then pan fry in olive oil in batches till the potatoes start to soften and the edges begin to caramelise
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Cover the base of the gratin dish with potato slices, then layer ham and potato finishing with a layer of ham.
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Top the ham with mozzarella slices
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Wrap the gratin dish in foil and place in the oven on a baking tray
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Cook for 20 minutes, then uncover and place back in the oven for 5-15 minutes till the top is golden brown
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Once the gratin dish is out of the oven, press the mixture down with a spatula, put to one side and allow to rest for 20 minutes or so
Recipe Video
An easy yet rich and decadent recipe for a potato and ham gratin
The Sauce Vierge is easily made by finely dicing and frying a shallot for a few minutes, then adding 50ml of red wine vinegar and a teaspoon of crushed black peppercorns and reducing the mixture till sticky. Then, add a tablespoon of olive oil and leave to cool. Finish by adding the flesh of a chopped skinned tomato, a little fresh diced Parma ham and a good handful of finely chopped fresh tarragon.
What makes this dish work so well is, I believe, the quality of the ingredients. Using Parma ham which is a PDO product that can only be made in a specific part of Italy and has to be produced using a highly regulated traditional method. It has a unique, delicate flavour and a sweet salty taste. It’s 100% natural and is aged for at least a year and up to 3 years.
I loved my lesson from Chef David Duverger at the Cordon Bleu school. They run a series of courses and classes open to the public, though this event was a special evening sponsored by the Parma Ham Consortium
Thinking of making this recipe for potato and Parma ham gratin yourself? Why not pin it for later…
This sounds gorgeous – currently trying to use up all the things in the fridge in the interest of shopping as infrequently as possible during the coronavirus outbreak and I’ve been trying to think of something different to do with a pack each of mozzarella and parma ham
Wow, this recipe looks and sounds absolutely amazing, and so simple too. I’m definitely going to try it this week.
This looks amazing one of my favourite potato dishes : -)
Reminds me of a fabulous restaurant in Bologna, so delicious and very Italian!
It looks delicious and not too expensive or work to make another time.
Now that gives me an idea for a midweek meal
Yummy!
This looks yummy!
thank you!
This potato and ham gratin looks so yummy and delicious. Love all the chesse on the top and what lovely colour the cheese has got after baking.
The good thing was there wasn’t a single failure in the class – and I know I am not the only person who has made it again since we left!
Wow,this looks great,so well done. Excellent recipe.
Not my creation – but something I just want to share!
Wow, I’m so jealous! I would love to attend Cordon Bleu. This looks absolutely delightful! What is better than cured meats and cheese?! I can’t wait to try it!
It was a great experience. I even have a certificate and a tea towel and apron too! AND the recipe is great
This was delicious!