This was a difficult recipe to nail - but there were plenty of enthusiastic researchers and tasters! Happy days all round.
Our final recipe comes to you all but cooked, requiring only a final blast of heat to melt the Gruyere and heat the dish through. We peel and slice the potatoes before parcooking in cream flavoured with garlic, Parmesan, mustard, thyme and and nutmeg. After blast-chilling we top the gratin with shredded Gruyere and seal.
- Small:Serves two adults as an accompaniment
Frozen product. Cook straight from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Remove the cardboard sleeve and plastic film. Cook in a preheated 180C oven(FF) for approximately 30 min (from defrosted) to 40 min (from frozen), or until golden on top and heated right through to the centre. Allow