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Recipe: 'Nduja Gratin
An easy to make variation on gratin potatoes for a side dish with added interest.
Servings: 2 -4 servings
Ingredients
- 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 ‘nduja – about a tablespoon full
- 1 oz / 25 g hard cheese - grated – I used cheddar
Instructions
- Heat oven to 190°C / 375°F / GM 5. Boil the potatoes for 3 mins to soften a little, then drain.
- While the potatoes cook, 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 ‘nduja 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.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
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