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