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
Autumnal Potato and Pumpkin Soup Recipe
This soup is a real winter warmer. Perfect for batch cooking and enjoying as a light but satisfying lunch.
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.
This campaign was originally produced in the framework of a programme co-financed by the European Union