Skip to main content
Orkney Crab, Leek and Potato Gratin
Orkney Crab, Leek and Potato Gratin

Orkney Crab, Leek and Potato Gratin

with Oven-Ready Garlic Baguette and Baby Plum Tomato Salad

Make a meal that's truly special with this lightly indulgent and luxurious Orkney Crab, Leek and Potato Gratin.

Tags:
Pescatarian
New
Allergens:
Cereals containing gluten
Milk
Crustaceans
Egg

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.

Total45 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

20 grams

Vegetable Stock Paste

450 grams

Potatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon

1 unit(s)

Leek

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)

2 unit(s)

Demi Garlic Baguettes

(Contains: Cereals containing gluten May contain traces of: Sesame)

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

Energy (kJ)4259 kJ
Energy (kcal)1018 kcal
Fat52.6 g
of which saturates24.3 g
Carbohydrate115.5 g
of which sugars16.2 g
Dietary Fibre13.5 g
Protein33.7 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Colander
Large Saucepan
Small Bowl
Large Frying Pan
Oven dish
Baking Tray
Large Bowl

Instructions

Boil the Potatoes
1

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 1/4 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. 

Get Frying
2

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 olive oil for the crumb (see pantry for amount). Sesaon with salt and pepper, then set aside. 

Add the Crab
3

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 hard Italian style cheese cheese. Add a squeeze of lemon juice.

Taste and season with salt, pepper and more lemon juice if needed.

Layer Up
4

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.

Time to Bake
5

Place the garlic baguettes 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, then mix together. 

Finish and Serve
6

When everything's ready, share the crab gratin between your plates. 

Add the baby leaves to the bowl of tomatoes and toss together.

Serve with the garlic baguette, salad and any remaining lemon wedges alongside for squeezing over to finish. 

Enjoy!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds