Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 2 people
/ serving 2 people
Vegetable Stock Powder(ContainsCelery)
Monterey Jack Cheese(ContainsMilk)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Water for the Sauce
a) Bring a medium saucepan of water to the boil with 1/2 tsp of salt and preheat your oven to 220°C. b) Peel the potato and slice into 1cm wide rounds. c) Pop the potato into your pan of boiling water, cook until just tender, 10-12 mins. Tip: The potato is cooked when you can easily slip a knife through, but be careful because you don't want the potato to overcook. d) Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander and set aside.
a) Meanwhile, halve, peel the thinly slice the shallot. b) Peel and grate the garlic (or use a garlic press). c) Grate the Monterey jack cheese. d) Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the shallot and fry until softened, 4-5 mins. e) Stir in the garlic and cook for 1 minute, then pour in reserved pasta cooking water and vegetable stock powder. f) Bring to the boil and simmer until reduced slightly, 1-2 mins. g) Stir in the creme fraiche, bring to the boil then remove from the heat.
a) Stir the Monterey jack and half the hard Italian cheese into the sauce, then taste and add salt and pepper if you feel it needs it. b) Layer half the potatoes into a small ovenproof dish, the pour on half the sauce. Tip: Add a splash more water if dry/ not cooked. c) Layer in the remaining potatoes and pour in the remaining sauce. d) Sprinkle over the remaining hard Italian cheese, then bake in your oven until golden and bubbling, 15-20 mins. e) Serve and enjoy!