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Potato and parsley gratin
- Published: 30 Nov 11
- Updated: 18 Mar 24
This easy potato gratin is the perfect side dish recipe for Sunday lunch. It uses vegetarian Parmesan, making it suitable for veggies.
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Take your creamy spud game to the next level with our ultimate dauphinois potato recipe.
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
- 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.
- 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
- Recipe from December 2011 Issue
Nutrition
- Calories
- 547kcals
- Fat
- 38g (23g saturated)
- Protein
- 10.7g
- Carbohydrates
- 43.1g (3.4g sugars)
- Salt
- 0.4g
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