Potato gratins with garlic and red Leicester

Red Leicester gives these gratins a sharp flavour and brilliant colour - an ideal side dish if you're entertaining friends
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Potato gratins with garlic and red leicester
© BBC Good Food
For more quick weeknight suppers or inspirational entertaining ideas visit bbcgoodfood.com
Easy | Ready in one hour | Serves 6


Butter for the ramekins
5 large (about 1.2kg) Maris Piper or King Edward potatoes cut into 2cm chunks
1 clove garlic (chopped)
1 onion (chopped)
2 tbsp olive oil
150ml crème fraîche
125ml milk
200g grated red Leicester
30g grated parmesan


1. Heat the oven to 160C/fan 140C/gas 3. Butter six ramekins or one large baking dish.

2. Boil the potatoes in salted water until just tender, then drain. Fry the garlic and onion in a little olive oil for five minutes until soft.

3. Mix the crème fraîche and milk together in a large bowl then stir in the potatoes, onion mix and both cheeses. Pour into the ramekins/baking dish and cook in the oven for 45-50 minutes until golden and bubbling. Leave for 10 minutes before serving.

Per serving

460 calories, protein 15.7g, carbohydrate 37.8g, fat 28.4g, saturated fat 16.1g, fibre 2.9g, salt 0.73g

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