Orkney Crab, Leek and Potato Gratin
with Oven-Ready Garlic Baguette and Baby Plum Tomato Salad
Make a meal that's truly special with this lightly indulgent and luxurious Orkney Crab, Leek and Potato Gratin.
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
20 grams
Vegetable Stock Paste
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 unit(s)
Leek
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
100 grams
Orkney Crab Meat
(Contains Crustaceans)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Demi Garlic Baguettes
(Contains Cereals containing gluten May contain Sesame)
125 grams
Baby Plum Tomatoes
20 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with half the veg stock paste and 1/4 tsp salt to the boil for the potatoes.
Meanwhile, peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). Zest and quarter the lemon into wedges.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
While the potatoes cook, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Meanwhile, in a small bowl, combine the breadcrumbs, a pinch of lemon zest and the olive oil for the crumb (see pantry for amount). Sesaon with salt and pepper, then set aside.
Once the leek has softened, add the garlic and cook until fragrant, 30 secs.
Stir in the creme fraiche, water for the sauce (see pantry for amount) and the remaining veg stock paste. Bring to the boil, then remove from the heat.
Stir in the crab meat and hard Italian style cheese cheese. Add a squeeze of lemon juice.
Taste and season with salt, pepper and more lemon juice if needed.
Arrange a third of the potato slices in a layer in an appropriately sized ovenproof dish, then pour over a third of the creamy crab sauce.
Arrange another third of the potato in a layer and spoon over another third of the sauce.
Finally, arrange the remaining potato and spoon over the remaining sauce. Sprinkle the zesty crumbs on top.
Place the garlic baguettes on a medium baking tray.
Bake the gratin on the top shelf of your oven until golden brown and bubbly, and the garlic baguette on the middle shelf until golden, 15-20 mins. TIP: Put the gratin dish onto a baking tray to catch any drips.
While eveything's in the oven, halve the baby plum tomatoes and pop into a large bowl.
Drizzle over some olive oil, add a pinch of sugar (if you have any) and a good squeeze of lemon juice. Season with salt and pepper, then mix together.
When everything's ready, share the crab gratin between your plates.
Add the baby leaves to the bowl of tomatoes and toss together.
Serve with the garlic baguette, salad and any remaining lemon wedges alongside for squeezing over to finish.
Enjoy!
