Potato gratins with garlic & red Leicester

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olive magazine

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

Why red Leicester?

The red Leicester gives these a sharp flavour and brilliant orange colour.

Per serving

460 kcalories, protein 15.7g, carbohydrate 37.8g, fat 28.4 g, saturated fat 16.1g, fibre 2.9g, salt 0.73 g

Latest comments and suggestions

• tuffit

  08 January 2008

  tuffit rated and commented on this recipe

  

  REALLY tasty!

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• freddysmiles

  24 February 2008

  freddysmiles commented on this recipe

  I was thinking of doing this with Halibut and Minted Carrots in White Wine, does anyone think the Gratins will be too overpowering for the delicate tast of the fish?

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• freddysmiles

  24 February 2008

  freddysmiles commented on this recipe

  I was thinking of doing this with Halibut and Minted Carrots in White Wine, does anyone think the Gratins will be too overpowering for the delicate taste of the fish?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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Ingredients

• butter , for the ramekins
• 5 maris piper or King Edward potatoes , large, about 1.2kg, cut into 2cm chunks
• 1 garlic clove , chopped
• 1 onion , chopped
• 2 tbsp olive oil
• 150ml crème fraîche
• 125ml milk
• 200g Red Leicester , grated
• 30g parmesan , grated

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• butter , for the ramekins
• 5 maris piper or King Edward potatoes , large, about 1.2kg, cut into 2cm chunks
• 1 garlic clove , chopped
• 1 onion , chopped
• 2 tbsp olive oil
• 150ml crème fraîche
• 125ml milk
• 200g Red Leicester , grated
• 30g parmesan , grated

Per serving

460 kcalories, protein 15.7g, carbohydrate 37.8g, fat 28.4 g, saturated fat 16.1g, fibre 2.9g, salt 0.73 g

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