Potato Gratins with Red Leicester
butter for the ramekins
potatoes 5 large, cut into chunks
garlic 1 clove, chopped
onion 1, chopped
olive oil 2 tbsp
crème fraîche 2/3 cup
milk 1/2 cup
Red Leicester 2 cups, grated
Parmigiano Reggiano 4 tbsp, grated
2. Boil the potatoes in salted water until just tender, drain. fry the garlic and onion in a little olive oil for 5 minutes until soft.
3. Mix the crème fraîche and milk together in a large bowl then stir in the potatoes, onion mix and both cheeses. Pour into the ramekins or baking dish and cook in the oven for 45-50 minutes until golden and bubbling. Leave for 10 minutes before serving.
Recipe and photo from Olive Magazine