Believe it or not Ham and Turkey get thrown out at Christmas time, maybe because we order too much or the turkey goes dry and it’s not looking appetising any more.

  Also, who does not cook too many of those delicious new potatoes?

This is a super easy and tasty dish that can be made in advance, using up leftover ham or turkey. It heats  up easily and you can have it as a main for lunch with a side salad, or use it as part of a buffet meal.

If you are reheating this make sure you heat it thoroughly.  I’ve used Mandy’s Horseradish & Apricot Mustard which gives it a double wow factor but any seedy mustard or chutney works.  The size of this dish depends on the quantity of leftovers you have, but I have based it on quite a bit!

Christmas Ham and New Potato Gratin with Mandy’s Horseradish & Apricot Mustard

You Will Need:
Clean Hands

Greased medium sized baking dish - 18 x 26 cm x 5 cm

(Size depending on how much leftovers you have)

Pot and wooden spoon

Medium mixing bowl

Ingredients

2 cloves of garlic, smashed and finely chopped 

20g of butter (plus some for greasing the dish)

1 cup of cream

1 cup of milk

(if you prefer omit cream and use 2 cups of milk or oat milk)

2 tbsp of Mandy’s Horseradish & Apricot Mustard

(Or any seedy mustard you have and a fruit chutney)

1.5 kgs of leftover cooked new potatoes, sliced quite thick, 3cm

500g of Christmas ham (off or on the bone, if you don’t have that much use what you have)

OR 500g of Turkey - sliced or pulled

Any asparagus you may have left over or 5-6 spears, cooked and halved

2 cups of breadcrumbs (you can make your own, easy!)

2.5 Cups of grated cheese, gruyere or mozzarella cheese is best but use what you have

2 tbsp or a little more of Olive Oil

Salt and pepper to taste

Method:

Preheat the oven to 200C 

Make the mustard sauce first:

In a pot heat the butter with the garlic.

Add the milk and cream (or oat milk) and slowly bring to boil.  

Handy tip: I preheat my milk with the coffee machine wand, which quickens the process.  

Remove from heat, add the mustard and season to taste.

Set aside.

I grease my baking dish with butter but you can use olive oil.

Layer the potatoes on the bottom of the dish.

Then layer the ham, it does not need to be a perfect match.

Then another layer of potatoes and so forth.

Season lightly with salt and pepper on each layer.

Once you have finished layering, ideally with your potatoes at the top, pour the milk and mustard mixture over.

Put the asparagus on top.

Combine the breadcrumbs and parmesan cheese and sprinkle over, then drizzle well with olive oil.  

Pop into the oven till well heated through. This will take 30 to 40 minutes.

The dish should bubble at the sides and be a golden colour.