Potato gratins
recipe
Potato gratins
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Red Leicester gives this dish a brilliant orange colour
Ingredients
- Butter for the ramekins
- 1.2kg King Edward or Maris Piper potatoes, cut into chunks
- 1 clove garlic, chopped
- 1 onion, chopped
- 2 tbsp olive oil
- 150ml creme fraiche
- 125ml milk
- 200g Red Leicester, grated
- 30g parmesan, grated
Serves:
6
Directions
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- Heat the oven to /fan /gas Butter six ramekins or a large baking dish.
- Boil the potatoes, then drain. Fry the garlic and onion in some olive oil until soft.
Source: BBC Good Homes magazine
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