West Country Potato Gratin
We've been back in the Kitchen this week, taking our inspiration from a classic Mary Berry recipe and BBC Food. It may have been cold outside this week but we have kept warm with this west-country Potato Gratin - great as a main with a side of green beans and broccoli or as an accompaniment to a Roast.
So... lets check out the shopping list:
- 250g potatoes, thickly sliced and cubed
- 2 carrots, peeled and sliced into circles
- 50g butter
- 1 leek, thinly sliced
- 50g plan flour
- 200ml Bensons Apple Juice
- 300ml semi-skimmed or full fat milk
- salt and pepper for seasoning
- 2 tbsp olive oil
- OPTIONAL: 200g bacon, diced
Now lets put it all together!
STEP 1:
Bring a pan of water to the boil and add the potatoes. Boil for approximately 7 minutes and add the carrots for a further 8 minutes (or until both potatoes and carrots are tender).
STEP 2:
In a large pan, heat the butter and add the leek (and bacon) to gently fry over medium heat until soft and golden. In the meantime, preheat the grill.
STEP3:
Sieve the flour into the pan with the Leek and stir for approximately 1 minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes.
STEP 4:
Add the potatoes and carrots to the pan and mix well to coat in the sauce. Season with salt and pepper.
STEP 5:
Spoon into a medium ovenproof baking dish and drizzle olive oil. Place under the preheated grill for 10 minutes, or until golden and piping hot.
STEP 6:
Serve and enjoy!
