Ready-Made Potato Gratin Delivered

HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Potato (sulphites), thickened cream (cream, thickener (400), nisaplin, acidity regulator (450, 500), sugar), gruyere cheese (milk, salt, cultures, rennet), parmesan cheese (milk, salt, cultures, non-animal rennet), garlic, salt, Dijon mustard, thyme, nutmeg, black pepper.

ALLERGENS

CONTAINS:

Dairy, Sulphites .

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	Per 100g	Small	Large
ENERGY	870kJ	5623kJ	11249kJ
PROTEIN	4.01g	25.9g	51.7g
FAT TOTAL	15.5g	100g	199.9g
- SATURATED	10.0g	64.6g	129.3g
CARBS	14.1g	91.2g	182.3g
- SUGARS	1.8g	11.6g	23.2g
SODIUM	287mg	1850mg	3699mg

SIZES

Small:

Serves three - four adults as an accompaniment

GOES WITH

Serve with a brined roast chicken - or any roast or grilled meat or poultry - or even on its own with a green salad for a quietly indulgent lunch or supper.

PREP, COOK AND SERVE

Frozen product. Cook straight from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

To serve in your own dish, you'll need one around the same size as the foil. While still frozen, pop the gratin out and transfer to your dish, you may need to adjust the cooking times!

Preheat oven (FF) to 180C. Remove the plastic film.

SMALL

DEFROSTED: cook for approximately 30 minutes or until golden across the top.
FROZEN: cook for approximately 40 minutes or until golden across the top.

LARGE

DEFROSTED: cook for approximately 40 minutes or until golden across the top.
FROZEN: cook for approximately 55 minutes or until golden across the top.

Pour off any excess oil if you'd like, before cutting and serving with a green salad.

Ovens vary, please adjust cooking times if necessary.