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.
|PER 100G(RAW)||PER SMALL SIZE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Cook in a preheated 180C oven for approximately 30 minutes (from defrosted) to 40 minutes (from frozen), or until golden on top and heated right through to the centre. Allow to rest for 5-10 minutes (pour off any excess oil if you'd like) before cutting and serving.
Defrost information: Cook straight from frozen or defrost overnight in the fridge; once defrosted, keep refrigerated and cook within 48 hours.