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. 

Potatoes, garlic, thyme, pepper, Parmesan, Gruyere, thickened cream, salt,  Dijon mustard, nutmeg, olive oil spray. 
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G(RAW)PER SMALL SIZE
ENERGY734.5kj5366.3kj
PROTEIN3.6g26.6g
FAT TOTAL13.4g97.8g
- SATURATED8.5g61.9g
CARBS9.6g70.3g
- SUGARS1.3g9.2g
SODIUM226.2mg1652.8mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with a brined roast chicken - or any roast or grilled meat or poulty - or even on its own with a green salad for a quietly indulgent lunch or supper.

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.