Food

Potato gratin with leeks and courgette

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Based on these recipes
Jamie Oliver and BBC Good Food

Firstly, I found these problems:

  • Whatever any of the recipes online say – do not use single cream
  • 350ml of cream will be far too much, I used about 320ml and it was very, very creamy.
  • 2 gloves of garlic is too much – it was too over-powering
  • Cheddar cheese was a bit to strong for my taste – Parmesan would have worked better

I decided to add leeks and courgettes to my meal, which definitely made it taste better.. and I didn’t use any stock.

Method:

Finely sliced the potatoes (about 6 small ones), courgettes and leeks

Heated the cream (320ml), milk (200ml) and garlic in a pan and once it boiled I added the potatoes, leeks and courgettes

Buttered an oven-proof tray, poured the mixture in and put it in a pre-heated oven (200 oC) and after 30 minutes added a layer of cheddar cheese (grated) and left for another 15 minutes.

It was edible, but definitely needs a few adjustments.

P.S Boyfriend says he loved it.

🙂

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