Ham Gratin with Quorn Ham Roast

Name: Ham Gratin with Quorn Ham Roast
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6
Ingredients: 150g cooked Quorn Ham Roast; [https://www.quorn.co.uk/products/quorn-ham-roast], torn into bite sized; chunks; 500g potato, thinly sliced; 1 onion, sliced; 2 garlic cloves, sliced; 200ml whipping cream; 200ml skimmed milk; 200ml low salt vegetable stock; 1 tbsp corn flour; ¼ tsp dried thyme; 75g reduced fat cheese, grated; Green herb salad; Fresh thymes leaves

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Vegetarian gratin with Quorn Ham Roast in a serving dish with serving spoon.

This creamy vegetarian gratin is a great mid-week way of using leftover Quorn Ham Roast. It’s super comforting with creamy layers of potato, ham and topped with cheese.

Layer the leftover Quorn Ham Roast with thinly sliced potato, onion and garlic. Prepare the creamy sauce before pouring over the potatoes and sprinkle with cheese. Once oven baked, this vegetarian gratin will be oozy, cheesy and bubbling!

Serve with a fresh side salad for a delicious weeknight family dinner.

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Serves 6

65 mins

Easy

295 cals
(Per serving)

17.3g of fat
(Per serving)

3.5 g fibre
(Per serving)

10.9 g protein
(Per serving)

Made with Quorn Ham Roast

See product See recipes

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre

Ingredients

150g cooked Quorn Ham Roast, torn into bite sized chunks
500g potato, thinly sliced
1 onion, sliced
2 garlic cloves, sliced
200ml whipping cream
200ml skimmed milk
200ml low salt vegetable stock
1 tbsp corn flour
¼ tsp dried thyme
75g reduced fat cheese, grated

To serve:

Green herb salad
Fresh thymes leaves

Method

Pre-heat the oven to 160°C (fan)/ 180°C electric/Gas Mark 4.
Using a 20x20cm oven proof dish layer 1/3 of the potato evenly over the base of the dish.
Scatter over half of the Quorn Ham Roast, onion and garlic.
Top with a second 1/3 of potato slices in an even layer.
Scatter over the remaining Quorn Ham Roast, onion and garlic.
Top with a the final 1/3 of potato slices.
In a measuring jug mix the cream, milk and stock. Place the cornflour into a small ramekin, add one tablespoon of cold water and mix well. Add this to the jug of liquid and mix well. Pour this mix over the sliced potato. Press down using the back of a spoon to submerge the potato slices.
Bake in a pre-heated oven for 30 minutes.
After 30 minutes scatter over the grated cheese and dried thyme.
Return to the oven and bake for a further 30 minutes or until golden brown and bubbling.
Insert a knife into the potato to ensure the potato is soft and fully cooked.
Serve with a crisp green herb salad and garnish with fresh thyme leaves.