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.
Maris piper or King Edward potatoes 5 large,
cut into 2 cm chunks
garlic 1 clove,
olive oil 2 tbsp
crème fraîche 150ml
Red Leicester 200g,
Heat the oven to 160c/fan 140c/gas 3. Butter 6 ramekins or 1 large baking dish.
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.
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.