Creamy Cheesy Potato Gratin
with Thyme- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
Rich, creamy and spiked with thyme, these tender potatoes are perfect for any festive table! We've added a crunchy shallot topping and oodles of cheese. The ingredients and nutritional values listed below are based on 6 servings. Ingredients: Red potato • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chives • Thyme.
Ingredients
20 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
237 mL
Cream
(Contains: Milk)
7 g
Chives
750 g
Red Potato
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
3.5 g
Thyme
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - In a medium bowl, mix together mozzarella and white cheddar. Set aside.
- Remove any brown spots from potatoes and cut into 1/4-inch-thick rounds.
- Strip 1 tbsp thyme leaves from stems, then roughly chop.
- Heat a medium oven-proof pan over medium.
- When hot, add 1 tbsp butter, then swirl the pan to melt.
- Whisk in Cream Sauce Spice Blend and three-quarters of the thyme. Season with pepper. Whisk for 1 min, until combined.
- Whisk 2/3 cup water into the pan.
- Once mixture is smooth, whisk in cream. Remove the pan from heat.
- Carefully arrange half the potatoes in an even layer in the pan with cream sauce, then top with half the mozzarella-cheddar mix. Repeat with remaining potatoes, then top with remaining mozzarella-cheddar mix.
- Bring to gentle a boil over medium-high.
- Once boiling, remove from heat, then sprinkle remaining thyme over top. (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish, then sprinkle remaining thyme over top.)
- Bake in the middle of the oven for 22-28 min, until potatoes are tender and golden.
- Meanwhile, thinly slice chives.
- When gratin is done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
- Cover and keep in a warm spot until ready to serve. (TIP: You can pop it back into the oven for 3-4 min right before serving, to ensure cheese is melted.)
- Sprinkle chives over top before serving.
