Dauphinoise potatoes with ham hock and mustard

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Potatoes:
   • Peel and thinly slice the potatoes. You can use a mandolin for even slices.
3. Prepare the Ham Hock:
   • Cook the ham hock according to your preferred method (boil, roast, or slow cook). Once cooked, shred the meat and set it aside.

1. Make the Cream Mixture:
   • In a saucepan, combine the heavy cream, whole milk, minced garlic, Dijon mustard, salt, black pepper, and nutmeg (if using). Heat the mixture over medium heat until it’s warm but not boiling. Stir well to combine the flavors.
2. Assemble the Layers:
   • Grease a baking dish with butter. Arrange a layer of sliced potatoes in the bottom of the dish, followed by a layer of shredded ham hock. Continue layering until all the potatoes and ham hock are used, finishing with a layer of potatoes on top.

1. Pour the Cream Mixture:
   • Pour the warm cream mixture over the layered potatoes and ham hock. Ensure that the liquid covers the potatoes.
2. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for about 45-55 minutes or until the potatoes are tender. Remove the foil for the last 15 minutes of baking to allow the top to brown.

1. Serve:
   • Once the Dauphinoise potatoes are golden brown and bubbling, remove them from the oven. Let them rest for a few minutes before serving.
2. Garnish and Enjoy:
   • Garnish with chopped fresh parsley if desired. Serve the Dauphinoise potatoes with ham hock and mustard as a flavorful and satisfying main dish.

This dish combines the creamy richness of Dauphinoise potatoes with the savory goodness of ham hock and a touch of mustard for added depth of flavor. It’s perfect for a comforting family meal or a special occasion.