Tag Archives: gruyere

potatoes dauphinoise with embedded ham

potatoes dauphinoise
This is not my dish, but it looked just like this.

I bought a gammon from Iceland for the Christmas festivities – it was … OK, but not great, and very salty, so it languished in the fridge. There was also half a chunk of Gruyere, as I had done dauphinoise potatoes with the Christmas lunch, and some cream.

So last night, Pete sliced potatoes very thinly on the mandolin (which terrifies me, so I make him do it), while I chopped red onion, tackled the Gruyere with a potato peeler (easier than grating for this sort of thing), and diced up leftover gammon.

Into a nice cast iron dish went a layer of spud, then onion, gammon, garlic powder, black pepper, Gruyere and some cream. We added another layer of spud, more cheese (always moar! cheese!), more cream, and a sprinkling of rosemary. Bunged in the oven for an hour, and readers – it was gorgeous. And there was enough left for lunch today, accompanied by home made lentil/veg soup.

We had it with brussels sprouts (don’t care – we love ’em), mixed with olive oil, sea salt and black pepper, and roasted in the oven. De-li-cious.

breakfast frittata

Frittata for breakfast
Half a bag of spinach to use up …

Diced two rashers of back bacon, a few mushrooms, half a green pepper* and half a red onion, and put them in the shallow pan of the Remoska with a little olive oil for 15 minutes (switched it on, obviously!).

Beat four eggs with some seasoning and a splash of water, stirred in about 30g of Gruyere and poured that in. Added the spinach leaves and stirred it about a bit, and cooked for another 20 minutes. It made a very fine breakfast.

*I’m not especially fond of green peppers, but They always put one in a mixed bag. The other half has been diced up and put in This Week’s Soup.