Leek and Artichoke Dauphinoise with Ham Hock

Leek and Artichoke Dauphinoise with Ham Hock

Serves 4

400g Peeled and Sliced Jerusalem Artichokes
2 Trimmed, washed and diced leeks
2 Cloves Garlic (1 crushed)
250g Single Gloucester Cheese (only for the top layer)
250g Double Gloucester Cheese
500 ml Semi Skimmed Milk
250ml Whipping Cream
1 Roasted Ham Hock (gammon steaks or sliced glazed Ham can be used)
35g Unsalted Butter
Milled Pepper

Turn the oven on to 195 degrees. Cut a clove of garlic in half lengthways. Smear the flat open side of the clove around the edges of your ovenproof vegetable dish. This gives it a lovely garlic perfume. Melt the butter in a saucepan and add the diced leeks. Cook them until soft and tender. Add the Artichokes, milk, 150ml cream and the remaining crushed garlic. Bring to the boil and simmer for 2 minutes.

Remove the saucepan from the heat. Gently strain the vegetables from the liquid (but don’t discard the liquid). Layer the bottom of your serving dish with some of the vegetables and sprinkle grated cheese and a twist of pepper over the top. Repeat as required in layers until all has been used. Spoon 5 tablespoons of the liquid over your vegetables and then add the final layer of Single Gloucester Cheese. Bake in the oven until golden brown and serve with Ham Hock and buttered sprouts.