Potato gratin

Potato gratin

Potato gratin

A pretty irresistible French side dish of thinly scalloped potatoes, cooked in garlic and Parmesan-infused cream and topped with Gruyere. Call it a gratin (emphasis on the “in” but pronounced “anh” if you will), call it a potato bake – just don’t ignore the baked on nubbly bits round the edges of the foil. They’re the bomb!

To Serve

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.

Ingredients

Potato (58%), thickened cream (cream (milk), thickener (400), nisaplin, acidity regulator (450, 500), sugar), gruyere cheese (milk, salt, cultures, rennet), (milk, salt, cultures, non-animal rennet), garlic, salt, maize starch, Dijon mustard (sulphites), thyme, nutmeg, black pepper

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 210g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1898 kJ 904 kJ
PROTEIN 8.2 g 3.9 g
FAT (TOTAL) 35.0 g 16.7 g
-SATURATED 22.0 g 10.5 g
CARBOHYDRATE 28.4 g 13.5 g
-SUGARS 3.9 g 1.8 g
SODIUM 626 mg 298 mg

Allergens

Does contain: milk, sulphites

May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, tree nuts, wheat
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SIZE GUIDE

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Serves 3

SERVES 3

630g- serves 3-4 as a side dish

To Cook

prep level
No Prep

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 like.