Crab and Leek Dauphinoise Gratin
with Garlic Baguette and Baby Plum Tomato Salad
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 war 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.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 unit(s)
Leek
20 grams
Vegetable Stock Paste
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
100 grams
Orkney Crab Meat
(Contains Crustaceans)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 unit(s)
Handcrafted Garlic Bread
125 grams
Baby Plum Tomatoes
20 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Crumb
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with half the veg stock paste and 0.25 tsp salt to the boil for the potatoes.
Meanwhile, peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Zest and quarter the lemon into wedges.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
While the potatoes cook, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Meanwhile, in a small bowl, combine the breadcrumbs, a pinch of lemon zest and the oil for the crumbs (see pantry for amount). Sesaon with salt and pepper, then set aside.
Once the leek has softened, add the garlic and cook until fragrant, 30 secs.
Stir in the creme fraiche, water for the sauce (see pantry for amount) and the remaining veg stock paste.
Bring to the boil, then remove from the heat.
Stir in the crab meat and cheese and a squeeze of lemon. Taste and season with salt and pepper or more lemon if you feel it needs it.
Arrange a third of the potato slices in a layer in an appropriately sized ovenproof dish, then pour over a third of the creamy crab sauce.
Arrange another third of the potato in a layer and spoon over another third of the sauce.
Finally, arrange the remaining potato and spoon over the remaining sauce. Sprinkle the zesty crumbs on top.
Place the garlic baguette on a medium baking tray.
Bake the gratin on the top shelf of your oven until golden brown and bubbly, and the garlic baguette on the middle shelf until golden, 15-20 mins. TIP: Put the gratin dish onto a baking tray to catch any drips.
While eveything's in the oven, halve the baby plum tomatoes and pop into a large bowl.
Drizzle over some olive oil, add a pinch of sugar (if you have any) and a good squeeze of lemon juice, season with salt and pepper and mix together.
Have a quick tidy if you have time.
When everything's ready, share the crab gratin out between your plates.
Add the baby leaves to the tomato bowl and toss together.
Serve with the garlic baguette, salad and any remaining lemon wedges for squeezing over to finish.
Enjoy!
