The less experienced home chefs out there may be asking 'grat what'? Well this quick and absolutely delicious recipe is going to make gratin your new bestie! Gratin originated in French cuisine and is a culinary technique in which an ingredient is topped with a browned crust. In this recipe we have used our HelloFresh favourite panko breadcrumbs and creamy goat's cheese to give this dish an indulgent, crispy crust.
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.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Panko Breadcrumbs(ContainsCereals containing Gluten)
Flat Leaf Parsley
Put a large saucepan of water on to boil. Chop the potato into 2cm chunks (no need to peel). Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Add the potato to the pan of boiling water and simmer until cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and keep to one side.
Heat a splash of oil in a wide bottomed saucepan on medium heat. Add the leek and cook, stirring frequently, 5 mins. TIP: You want it to so en and not brown. Meanwhile, roughly chop the flat leaf parsley (stalks and all).
Add the stock powder to the leek along with the water (see ingredients for amount). Stir to dissolve the stock powder, then reduce the heat to low and leave to simmer until the stock has reduced by half, 5-7 mins.
Meanwhile, cut each goat's cheese log into four slices per person. Keep to one side. Combine the Italian style hard cheese with the panko breadcrumbs in a small bowl. Season with a pinch of salt and pepper then mix in the olive oil (see ingredients for amount). Keep to one side. Preheat your grill to its highest setting.
Add the baby spinach to your leek mixture, stir and cook for a further 2 mins to make sure it wilts. Your potato should be cooked and drained by now, add it to the pan as well. Sprinkle in the parsley and then stir in the crème fraîche. Lower the heat and warm until the crème fraîche starts to bubble. Remove from the heat and taste the mixture. Add some salt and pepper if necessary.
Spoon the mixture into an ovenproof dish and sprinkle the cheesy breadcrumbs on top. Finish with the goat's cheese slices and pop under your grill for 3-5 mins. You want the goat's cheese to melt and the crumb to brown nicely. TIP: Keep an eye on it - you don't want to burn the crust! Serve your leek and potato gratin in deep bowls. Enjoy!