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Two Cheese, Mustard Leek and Potato Gratin
Two Cheese, Mustard Leek and Potato Gratin

Two Cheese, Mustard Leek and Potato Gratin

with Apple and Baby Leaf Salad

Our Two Cheese, Mustard Leek and Potato Gratin is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
New
Climate Conscious
Allergens:
Milk
Celery
Mustard
Egg
Sulphites
Nuts

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 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

40 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Leek

150 grams

Creme Fraiche

(Contains: Milk)

15 grams

Vegetable Stock Paste

(Contains: Celery)

17 grams

Wholegrain Mustard

(Contains: Mustard)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 unit(s)

Apple

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

50 grams

Baby Leaf Mix

20 grams

Pecan Nut Halves

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

100 milliliter(s)

Reserved Potato Water

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)786 kcal
Energy (kJ)3289 kJ
Fat49.8 g
of which saturates24.5 g
Carbohydrate66.6 g
of which sugars18.8 g
Dietary Fibre12.2 g
Protein24 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Large Saucepan
Pan
Colander
Oven dish
Medium Bowl

Instructions

Get Prepped
1

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and slice the potatoes into 1cm thick rounds.

Grate the Cheddar cheese. 

Trim the roots and dark green leafy parts from the leeks and discard. Halve lengthways, then thinly slice.

Fry the Leek
2

Once your pan of water is boiling, add the potato slices and simmer until you can easily slip a knife through, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain the potatoes in a colander.

In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

Make the Creamy Sauce
3

Meanwhile, preheat your grill to the highest setting.

Once your leeks have softened, add the creme fraiche, vegetable stock paste, wholegrain mustard (add less if you'd prefer), hard Italian style cheese and reserved potato water. Stir well to combine.

Bring to the boil and simmer for 1-2 mins, then remove from the heat. Season to taste with salt and pepper.

Layer your Gratin
4

Lay half the cooked potato slices in layers in an appropriately sized ovenproof dish and pour over half the creamy leek sauce.

Repeat with the remaining potato and creamy sauce, then sprinkle over the grated Cheddar to finish.

Grill your gratin until golden brown and bubbly, 4-6 mins. TIP: Pop the dish onto a baking tray to catch any drips.

Salad Time
5

Meanwhile, quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.

Finish and Serve
6

Just before you're ready to serve, toss the sliced apple, pecans and baby leaves in the dressing.

Carefully slice your potato gratin into portions and share between your plates.

Serve the apple salad alongside.

Enjoy!

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