Step 1: Cook the Ham Hock

Place the ham hock in a large pot, cover with water, and simmer for 2-3 hours until the meat is tender and falls off the bone.

Once cooked, remove the ham hock, let it cool slightly, and shred the meat into bite-sized pieces.

Mix the shredded ham with Dijon and whole-grain mustard, then set aside.

Step 2: Prepare the Dauphinoise Potatoes

Preheat your oven to 375°F (190°C).

In a saucepan, heat the cream, milk, garlic, salt, pepper, thyme, and nutmeg over medium heat. Stir until warm but do not boil. Remove from heat.

Step 3: Layer the Dish

In a greased baking dish (9×13-inch), arrange a layer of potato slices, slightly overlapping.

Spread half of the ham hock mixture over the potatoes and sprinkle with Gruyère cheese.

Repeat with another layer of potatoes and ham hock, finishing with a final layer of potatoes.

Step 4: Bake & Finish

Pour the warm cream mixture evenly over the potatoes, allowing it to seep through.

Sprinkle the top with Gruyère and Parmesan cheese, then dot with butter cubes.

Cover with foil and bake for 45 minutes.

Remove foil and bake uncovered for an additional 20 minutes, or until golden and bubbling.

Step 5: Serve & Enjoy!

Let rest for 5-10 minutes before serving for the flavors to settle.

Serving Suggestions

This Dauphinoise Potatoes with Ham Hock and Mustard pairs beautifully with:

Roast chicken or steak for a comforting meal

Steamed greens or a fresh salad to balance the richness

A glass of dry white wine like Sauvignon Blanc