Gratin originated in French cuisine and is a culinary technique in which an ingredient is topped with a browned crust. In this recipe we have used our HelloFresh favourite panko breadcrumbs and creamy goat's cheese to give this dish an indulgent, crispy crust.
/ serving 2 people
/ serving 2 people
Vegetable Broth Concentrate
Salt and Pepper*
Preheat your broiler to high (to broil the gratin). If you don't have an oven-proof pan, transfer your veggies to an 8x8-inch baking dish after Step 3 (before assembling)!
Wash and dry all produce.* Cut the potatoes into 1/2-inch pieces. In a medium pot, combine the potatoes with 1/2 tsp salt and enough water to cover the potatoes by 1-inch. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Cook, uncovered, until the potatoes are fork-tender, 13-15 min.
Meanwhile, heat a medium oven-proof pan over medium heat. When the pan is hot, add 1 tbsp oil, then the leeks. Cook, stirring often, until the leeks are golden-brown, 6-7 min.
Add the broth concentrate and 1 cup water into the pan with the leeks. Reduce the heat to low. Cook, stirring occasionally, until the sauce thickens slightly, 10-12 mins. Meanwhile, roughly chop the parsley. In a small bowl, combine the panko, Parmesan and 1 tbsp oil. Season with salt and pepper.
When the potatoes are tender, drain and set aside. When the sauce is reduced, remove the pan from the heat and add the sour cream. Stir together until the sauce is smooth, 1 min. Add the potatoes, spinach and parsley to the sauce. Cook, stirring together, until the spinach wilts, 1-2 min. Season with salt and pepper.
Crumble the goat cheese over the potato mixture, then sprinkle over the cheesy-panko. Broil in the middle of the oven, until the cheesy-panko topping is crispy and golden-brown, 2-3 min. (TIP: Keep your eye on it so it doesn't burn!)
Divide the leek and potato gratin between plates.