Olive Magazine

Potato gratins with garlic and red Leicester

Published: March 25, 2015 at 4:07 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • makes 6

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.

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
Advertisement

Ingredients

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content