Small: 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. Pour off any excess oil if you would like, before cutting and serving with a green salad. Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

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.

Potato, 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 (sulphites), thyme, nutmeg, black pepper

Contains:

Sulphites, milk

May contain traces of:

Tree nuts, gluten, wheat, crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy

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.