Wash the grated potato in cold water and then dry well using a clean cloth. Butter a gratin dish and layer the potatoes with the cheese and the ham and any butter left over. Pour over the milk, already seasoned, and cook in a medium oven
John Gerard, in his Catalogue, published in 1596, provides one of the first recorded mentions of the potato. Grown in his garden in Holborn, he called the plant Papus Orbiculatus. In the second edition he calls them ‘Bastard Potatoes’.
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