Potato gratins with garlic and red Leicester
- Preparation and cooking time
- Total time
- Easy
- makes 6
Skip to ingredients
- for the ramekins butter
- 5 large Maris piper or King Edward potatoescut into 2 cm chunks
- 1 clove garlicchopped
- 1 onionchopped
- 2 tbsp olive oil
- 150ml crème fraîche
- 125ml milk
- 200g Red Leicestergrated
- 30g parmesangrated
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.
