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!
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).
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.
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.
Add the potatoes and carrots to the pan and mix well to coat in the sauce. Season with salt and pepper.
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.
Serve and enjoy!