Potato gratins with garlic and red Leicester

Name: Potato gratins with garlic and red Leicester
Total time: 1 h
Ingredients: butter for the ramekins; Maris piper or King Edward potatoes 5 large, cut into 2 cm chunks; garlic 1 clove, chopped; onion 1, chopped; olive oil 2 tbsp; crème fraîche 150ml; milk 125ml; Red Leicester 200g, grated; parmesan 30g, grated

1 hour
makes 6
Easy

Potato gratins are a classic side dish and a definite crowd-pleaser. The red Leicester in this version gives these a sharp flavour and brilliant orange colour, a great contrast against other green veg.

March 25, 2015 at 4:07 pm

Ingredients

butter for the ramekins
Maris piper or King Edward potatoes 5 large, cut into 2 cm chunks
garlic 1 clove, chopped
onion 1, chopped
olive oil 2 tbsp
crème fraîche 150ml
milk 125ml
Red Leicester 200g, grated
parmesan 30g, grated

Method

Step 1

Heat the oven to 160c/fan 140c/gas 3. Butter 6 ramekins or 1 large baking dish.
Step 2

Boil the potatoes in salted water until just tender, drain. fry the garlic and onion in a little olive oil for 5 minutes until soft.
Step 3

Mix the crème fraîche and milk together in a large bowl then stir in the potatoes, onion mix and both cheeses. Pour into the ramekins or baking dish and cook in the oven for 45-50 minutes until golden and bubbling. Leave for 10 minutes before serving.