Comforting Two Cheese, Leek and Potato Gratin
with Garlic Ciabatta and Baby Leaf Salad
Originating from French cuisine, a gratin can be made of any ingredient that's baked in a creamy sauce until golden, however most of us know the potato version. This cheesy and comforting dish is perfect for the colder months.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Leek
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
15 grams
Vegetable Stock Paste
17 grams
Wholegrain Mustard
(Contains Mustard)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
100 milliliter(s)
Reserved Potato Water
1 tbsp
Olive Oil for the Garlic Bread
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and slice the potatoes into 1cm thick rounds.
Grate the Cheddar cheese.
Trim the root and dark green leafy parts from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
Once your pan of water is boiling, add the potato slices and simmer until you can easily slip a knife through, 8-12 mins.
Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain the potatoes in a colander.
In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.
Meanwhile, preheat your grill to the highest setting.
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Grill until golden, 5-6 mins.
Meanwhile, once your leeks have softened, add the creme fraiche, vegetable stock paste, wholegrain mustard (add less if you'd prefer), hard Italian style cheese and reserved potato water. Stir well to combine.
Bring to the boil and simmer for 1-2 mins, then remove from the heat. Season to taste with salt and pepper.
Lay half the cooked potato slices in layers in an appropriately sized ovenproof dish and pour over half the creamy leek sauce.
Repeat with the remaining potato and creamy sauce, then sprinkle over the Cheddar to finish.
Once the garlic ciabatta is ready, remove from the grill and grill your gratin until golden brown and bubbly, 4-6 mins. TIP: Pop the dish onto a baking tray to catch any drips.
Meanwhile, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.
Cut the garlic ciabatta diagonally into triangles.
Just before you're ready to serve, toss the baby leaves in the dressing.
Carefully slice your potato gratin into portions and share between your plates.
Serve the garlic ciabatta triangles and salad alongside.
Enjoy!
