Potato gratins with garlic and red Leicester
- Preparation and cooking time
- Total time
- Easy
- makes 6
Skip to ingredients
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.
