A delicious, cheesy side dish to your dinner!
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
Monterey Jack Cheese(ContainsMilk)
Vegetable Stock Paste(ContainsCelery)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Reserved Potato Water
a) Bring a medium saucepan of water to the boil with 1/2 tsp salt and preheat your oven to 220°C.
b) Peel and slice the potatoes into 1cm thick rounds.
c) Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them.
d) Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander and set aside.
a) While the potatoes cook, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
b) Grate the Monterey Jack cheese.
c) Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the shallot and fry until softened, 4-5 mins.
d) Stir in the garlic and cook until fragrant, 30 secs. Then add the creme fraiche, veg stock paste and reserved potato water. Mix together, bring to the boil, then remove from the heat.
Stir the Monterey Jack and half the hard Italian style cheese into the sauce, then taste and add salt and pepper if needed.
b) Lay the cooked potato slices in layers in an appropriately-sized ovenproof dish, then pour over the creamy sauce.
c) Sprinkle the remaining hard Italian style cheese on top.
d) Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips. Enjoy!