Chicken & Poultry Meat & Game

Chicken and Ham Hock Gratin

A hearty gratin layered with tender chicken, salty ham hock, and wilted spinach in a creamy mustard sauce, topped with golden crispy grated potatoes and parmesan.

4.6 (16 reviews)
By Ricky Robinson Updated April 2, 2024

There's something very satisfying about a gratin. The combination of a creamy sauce, chunks of tender meat, and a crunchy golden topping makes for proper comfort food. This chicken and ham hock version delivers all that and more.

Getting the sauce right is the key here. You start with a proper roux, cooking butter and flour together until it turns deep golden brown. This gives the base a nutty depth you just don't get from a quick white sauce. Then you work in cream gradually, building a velvety smooth mixture before adding chicken stock and a hint of Dijon mustard.

The grated potato topping gets wonderfully crispy in the oven, providing a satisfying contrast to the creamy filling underneath.

You layer that sauce with tender chicken pieces, shreds of salty ham hock, and wilted spinach. But what sets this apart is the potato topping. Grated potatoes mixed with melted butter and parmesan crisp up beautifully in the oven, turning deliciously golden and adding great texture to every bite.

Chicken and Ham Hock Gratin recipe image
Chicken and Ham Hock Gratin

This is a homely, comforting dish that works brilliantly on a rainy day or whenever you fancy something warming and substantial. It's the sort of food that fills your kitchen with good smells and makes everyone gather round the table.

The creamy sauce goes perfectly with the chicken and ham, while the hint of nutmeg adds warmth without being overpowering. The contrast of that crispy, cheesy potato topping with the tender meat and sauce underneath is what makes this gratin work so well. Simple ingredients combined in a way that feels both rustic and satisfying.

You can prepare the filling ahead of time if that suits you better, then add the potato topping and bake when you're ready to eat. The whole thing comes together without too much fuss, but the end result looks and tastes like you've put in real effort. It's good for when you've got a crowd to feed, as it serves six to eight people easily and reheats well if you happen to have leftovers.

Chicken and Ham Hock Gratin

Chicken Ham Potato
Total Time 1 hr 5 min
Servings 6 servings
Calories 580 cal
Protein 42g

Ingredients

Equipment Needed

  • Whisk
  • Large Pot
  • Clean Tea Towel
  • Grater
  • Oven Dish
  • Oven
  • Saucepan

Instructions

  1. 1
    Preheat oven to 200C.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Scatter the potatoes over the chicken and spinach mix, then bake in the oven for 30-40 minutes until bubbling and golden.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Store leftovers covered in the fridge for up to 3 days. Reheat portions in the oven at 180C until piping hot throughout.

Plate it up

Serving Suggestions

Serve hot from the oven with a crisp green salad or steamed green beans on the side.

Rate & Review

4.6 • 16 reviews

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