Leek and Potato Gratin (v)
with Goats Cheese and Spinach
The less experienced home chefs out there may be asking 'grat what'? Well this quick and absolutely delicious recipe is going to make gratin your new bestie! Gratin originated in French cuisine and is a culinary technique in which an ingredient is topped with a browned crust. In this recipe we have used our HelloFresh favourite panko breadcrumbs and creamy goat's cheese to give this dish an indulgent, crispy crust.
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
2
Leek
½
Flat Leaf Parsley
25
Panko Breadcrumbs
125
Goat's Cheese
1
Vegetable Stock Powder
112.5
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Spinach
450
Potatoes
Not included in your delivery
2
Olive Oil
150
Water
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with a pinch of salt for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). Trim the root and the dark green leafy part from the leek. Halve lengthways then slice widthways. Add the potato to the pan of boiling water and simmer until cooked, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander.
Meanwhile, heat a splash of oil in a wide bottomed saucepan on medium heat. Add the leek and cook for 5 mins, stirring frequently. Tip: You want the leeks to soften but not brown. Meanwhile, roughly chop the flat leaf parsley (stalks and all).
Add the vegetable stock powder to the leek along with the water (see ingredients for amount). Stir to dissolve the stock powder, then reduce the heat to low and leave to simmer until the stock has reduced by half, 5-7 mins.
Meanwhile, cut each goat's cheese log into eight even slices. Keep to one side. Combine the hard Italian cheese with the panko breadcrumbs in a bowl. Season with a pinch of salt and pepper and mix in the olive oil (see ingredients for amount). Keep to one side. Preheat your grill to its highest setting.
Add the baby spinach a handful at a time to your leek mixture, stir and cook for a further 2 mins to make sure it wilts. Your potato should be cooked and drained by now, so add it to the pan with the veggies. Sprinkle in the parsley and stir in the crème fraîche. Lower the heat and warm until the creme fraiche starts to bubble. Remove from the heat and season to taste with salt and pepper.
Spoon the mixture into an ovenproof dish and sprinkle the cheesy breadcrumbs on top. Arrange the goat's cheese slices on top and pop under your grill for 3-5 mins. You want the goat's cheese to melt and the crumb to brown nicely. Tip: Keep and eye on it - you don't want to burn the crust! Serve your leek and potato gratin in deep bowls. Enjoy!
