Leek & Potato Gratin

Name: Leek & Potato Gratin with Spinach and Goat's Cheese
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 450 Potatoes; 2 Leek; 10 Vegetable Stock Paste; 25 Panko Breadcrumbs; 100 Baby Spinach; 150 Creme Fraiche; 75 Goat's Cheese; 150 Water for the Sauce; 2 Olive Oil for the Crumb

with Spinach and Goat's Cheese

Recipe Development TeamPublished on November 04, 2021

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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 favourites; panko breadcrumbs and creamy goat's cheese, giving this dish an indulgent, crispy crust.

Tags:

Veggie

Allergens:

Celery

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Leek

Vegetable Stock Paste

(Contains: Celery)

Panko Breadcrumbs

(Contains: Cereals containing gluten)

100

Baby Spinach

150

Creme Fraiche

(Contains: Milk)

Goat's Cheese

(Contains: Milk)

Not included in your delivery

150

Water for the Sauce

Olive Oil for the Crumb

Nutritional information

Energy (kcal)696 kcal

Energy (kJ)2913 kJ

Fat43.1 g

of which saturates23.4 g

Carbohydrate61 g

of which sugars10.7 g

Protein21 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Colander

•Knife

•Bowl

•Oven dish

Cooking Instructions and Tips

Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Chop the potatoes 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. When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain your potatoes in a colander and keep to one side.

Meanwhile, heat a splash of oil in a wide bottomed saucepan on medium heat. Add your leek and cook until soft, 4-5 mins, stirring frequently.

Add the water (see ingredients for amount) to the leek along with the vegetable stock paste. Stir to combine, then reduce the heat to low and leave to simmer until the stock has reduced by half, 5-7 mins.

Meanwhile, pop the panko breadcrumbs in a bowl. Season with salt and pepper then mix in the olive oil for the crumb (see ingredients for amount). Keep to one side.

Add the baby spinach to your leek mixture a handful at a time until wilted, 1-2 mins. Your potatoes should be cooked and drained by now - add them to the pan as well. Stir in the creme fraiche. Lower the heat and warm until the creme fraiche starts to bubble. Remove from the heat and season to taste with salt and pepper if needed.

Spoon the mixture into an ovenproof dish and sprinkle the breadcrumbs on top. Crumble the goat's cheese on top and pop it on the top shelf of your oven for 8-10 mins. You want the goat's cheese to melt and the crumb to brown nicely. TIP: Keep and eye on it - you don't want to burn the crust. Serve your leek and potato gratin in deep bowls or plate. Enjoy!