This creamy potato gratin is a herby accompaniment to a meat joint.
Ingredients
- 2.2kg floury potatoes, peeled
- 2 onions, finely chopped
- 2 tbsp plain flour
- 60g vegetarian Parmesan, grated
- 100g Cheddar, grated
- Handful fresh flatleaf parsley, leaves roughly chopped
- 600ml double cream
Method
- 1. Preheat the oven to 170°C/fan150°C/gas 3. Dice the potatoes into 2cm cubes and mix with the onion, flour, cheeses and parsley. Season well, then tip into a large ovenproof dish (about 30cm x 24cm x 5.5cm deep). Pour over the double cream.
- 2. Bake for 1 hour 45 minutes until it’s bubbling and golden and the potatoes are cooked. If it browns too quickly, cover the dish loosely wit
Nutritional info
Per serving (based on 10): 547kcals, 38g fat (23g saturated), 10.7g protein, 43.1g carbs, 3.4g sugar, 0.4g salt