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
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
Low sat fat
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This campaign was originally produced in the framework of a programme co-financed by the European Union