This hearty, comforting family favourite delivers wonderful flavour with just minimal prep. You’ll love the creamy, cheesy potato gratin, made with sweet leeks and mild, tangy Dijon. Pop it in the oven alongside a simple gammon joint, and serve with wilted greens. Delish! (Gluten-free, suitable for coeliacs).
Prep Time
50 min
Cuisine
British
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1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
1 tbsp Dijon mustard<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
464 kJ 111 kcal
2525 kJ 604 kcal
Fat of which saturates
6.1 g 3.1 g
33.3 g 16.6 g
Carbohydrate of which sugars
7.2 g 1.7 g
39.1 g 9.1 g
Fibre
1.4 g
7.4 g
Protein
7.2 g
39 g
Salt
1.22 g
6.62 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, celery, mustard, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 190°C/ 170°C (fan)/ 375°F/ Gas 5 and boil a kettle
Cut the leek[s] in half lengthways and wash carefully to remove any grit from between the leaves
Slice the leek[s] finely, discarding the tough tops, outer leaves and root end[s]
Slice the potatoes (skins on) into thick discs
2
Dissolve 1/2 [1]chicken stock cube in 100ml [150ml]boiled water
Add the clotted cream, Dijon mustard with 50ml [75ml] milk and a generous grind of black pepper – this is your creamy stock
3
Line a baking tray with tin foil
Add the sliced leeks and potatoes to an oven-proof dish
Pour over the creamy stock and cover the dish tightly with tin foil
Add the dish to one side of the lined baking tray
4
Pat the baby gammon dry with kitchen paper
Add the baby gammon to the other side of the baking tray and season with a generous grind of black pepper
Put the tray in the oven for an initial 25-35 min or until the potatoes are almost cooked
5
Meanwhile, grate the cheddar cheese
Use the rest of this time to clear up, set the table, have a cup of tea or simply chill!
6
Once the potatoes are almost cooked, sprinkle the grated cheese over the leek and potato gratin
Return to the oven, uncovered, for a further 5-10 min until everything is cooked through, golden and piping hot
7
Once everything is cooked through, remove the tray from the oven and allow to stand for 5 min
Meanwhile, boil a kettle
Add the shredded spring greens to a colander over the sink and pour over the boiled water until the greens are bright green and wilted
8
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