• 1½ lb (700 g) potatoes, peeled and grated
• 1½ oz (40 g) butter
• 3 oz (75 g) Gruyère cheese, grated
• 1 large slice ham, cut into little strips
• ½ pint (275 ml) milk
• Sea salt and freshly ground black pepper
• ¼ pint (150 ml) cream

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 (gas mark 5/375°F/190°C) for 45 minutes to an hour. Add the cream and increase the heat (gas mark 7/425°F/220°C) until the surface is browned – this should take 5–10 minutes.