This potato gratin recipe derives from the French cuisine classic! The traditional method is based around that excellent pairing of cheese and potatoes which this recipe honours along with a mixture of tomatoes, cream and seasoning. Tuck in!
Pre-heat oven to 200C/180C fan/gas 6.
Lightly grease an ovenproof dish.
Very thinly slice the potatoes then cover the base of the dish with a layer of slices.
Make alternate layers of potato, tomato and cheese seasoning with salt and pepper. Reserve approximately 25 g (1 oz) of cheese for the top. Finish with a layer of potatoes.
Pour over the cream and top with the reserved cheese.
Cook for 1-1½ hours or until the potatoes are tender and the top is golden brown - if the top is brown before the potatoes are cooked cover with foil and continue cooking.
675g Potatoes, well scrubbed
125g Cheddar cheese, grated
Salt and freshly ground black pepper
150ml (¼pt) Single Cream
Make use of the new season crop to create this deliciously fresh and light dish.
Simple ingredients mixed together make one tasty result!
This recipe is a Thai twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a healthy curry.
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
This campaign was originally produced in the framework of a programme co-financed by the European Union