Potato gratins with garlic & red Leicester

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• tuffit

  08 January 2008

  tuffit rated and commented on this recipe

  

  REALLY tasty!

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• freddysmiles

  24 February 2008

  freddysmiles commented on this recipe

  I was thinking of doing this with Halibut and Minted Carrots in White Wine, does anyone think the Gratins will be too overpowering for the delicate tast of the fish?

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• freddysmiles

  24 February 2008

  freddysmiles commented on this recipe

  I was thinking of doing this with Halibut and Minted Carrots in White Wine, does anyone think the Gratins will be too overpowering for the delicate taste of the fish?

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• Christine117

  20 April 2009

  Christine117 rated and commented on this recipe

  

  Fantastic recipe! I added sauteed bell peppers and jalapenos for a kick :) Lovely, made for Easter dinner and everyone loved it. They were even better the next day warmed up!

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• middle_pin2

  05 August 2009

  middle_pin2 rated and commented on this recipe

  

  Cooked as per the instructions, and these were pretty tasty. As mentioned above, reheated very well.

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• SREHAN

  14 December 2009

  SREHAN rated and commented on this recipe

  

  Fabulous dish! My two children (including a fussy toddler) wolfed it down. Making more this week. Only had mozarella and cheshire cheese - both tted yummy with these. Also added extra garlic too. Agree with the other cooks - it reheated really well.

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• Caroline

  03 January 2011

  Caroline rated this recipe

  

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• Trish

  17 March 2011

  Trish commented on this recipe

  This is lovely,very simple to make, and great to look at ! Perfect for my sister in law who is allergic to cream, she woofed it down !

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• Trish

  17 March 2011

  Trish rated and commented on this recipe

  

  oops, forgot to rate it !

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• dragonma5306

  01 May 2011

  dragonma5306 rated and commented on this recipe

  

  Delicious! Halved the recipe for 3 and it turned out perfectly. Looked like it would be quite runny as it was bubbling away in the oven, but it firmed up nicely as it stood for 5 mins or so just before serving. Served with roast gammon and vegetables; a nice alternative to roast potatoes. Will definitely be making again.

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• JMC123

  03 October 2012

  JMC123 rated and commented on this recipe

  

  used full fat greek yogurt[didn't have creme fraiche], lots more cheese and red onion rather than white. It was nice but not something I would serve at a dinner party. It wasn't low fat coz I added lots more cheese [we don't need to watch our waists] but it still tasted low fat [euch]. Much prefer just having cream [and no cheese] in the traditional recipe and you probably eat eat far less because it is much richer. Think this is one of those recipes which, although nice, you could end up eating a higger caloric/fat amount because you THINK it is healthy. Nice. Would do again but with cream and no cheese.

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Ingredients

• butter , for the ramekins
• 5 maris piper or King Edward potatoes , large, about 1.2kg, cut into 2cm chunks
• 1 garlic clove , chopped
• 1 onion , chopped
• 2 tbsp olive oil
• 150ml crème fraîche
• 125ml milk
• 200g Red Leicester , grated
• 30g Parmesan (or vegetarian alternative), grated

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour

Vegetarian

Ingredients

• butter , for the ramekins
• 5 maris piper or King Edward potatoes , large, about 1.2kg, cut into 2cm chunks
• 1 garlic clove , chopped
• 1 onion , chopped
• 2 tbsp olive oil
• 150ml crème fraîche
• 125ml milk
• 200g Red Leicester , grated
• 30g Parmesan (or vegetarian alternative), grated

Per serving

460 kcalories, protein 15.7g, carbohydrate 37.8g, fat 28.4 g, saturated fat 16.1g, fibre 2.9g, salt 0.73 g

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