Nduja Gratin
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5 from 1 vote

Recipe: 'Nduja Gratin

An easy to make variation on gratin potatoes for a side dish with added interest.
Servings: 2 -4 servings
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time50 mins
Total Time1 hr


  • 2 medium potatoes - King Edward or Maris Piper, peeled and in 5mm slices
  • 2 small sweet potatoes - peeled and in 5mm slices
  • glug olive oil
  • 1 small onion sliced
  • 100 ml double cream
  • 100 ml milk
  • thin slice ‘nudja – about a tablespoon full
  • 1 oz / 25 g hard cheese - grated – I used cheddar


  • Heat oven to 190c / 375F / GM 5. Boil the potatoes for 3 mins to soften a little, then drain.
  • Meanwhile fry the onion in the butter and the olive oil for about 5 minutes until softened.
  • Oil a gratin dish and layer the potatoes and onion adding little dots of the ‘nduja, seasoning each layer with a little salt and pepper, pour the cream and milk over. Top with more ‘nudja and the grated cheese.
  • Bake for about 40 mins, until a the potatoes are soft and the top is golden.
Please note that the nutrition information provided below is approximate and meant as a guideline only.
Serving: 4servings | Calories: 517kcal | Carbohydrates: 61g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 223mg | Potassium: 1501mg | Fiber: 10g | Sugar: 10g | Vitamin A: 19400IU | Vitamin C: 31.4mg | Calcium: 307mg | Iron: 7.9mg
Course: Dinner
Cuisine: European, Fusion
Keyword: Nudja Gratin