Recipe

Easy Cheesy Spuds

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Easy Cheesy Spuds

Tender gammon steaks served with a creamy, cheesy potato gratin and green beans on the side.




Ingredients to serve 2

  • 2 x potatoes – slice very thinly (2mm)
  • 150ml x cream
  • ¾ cup x boiling water (for the gratin)
  • 3g x fresh rosemary – remove leaves, discard stalks
  • ½ tsp x Molucca Spice Mix
  • ½ x onion – slice thinly (½ cm)
  • 1 clove x garlic – peel, grate finely & chop
  • 40g x mature cheddar – grate coarsely
  • 2 x gammon steaks
  • 100g x green beans – trim ends
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x potatoes – slice very thinly (2mm)
  • 300ml x cream
  • 1½ cups x boiling water (for the gratin)
  • 5g x fresh rosemary – remove leaves, discard stalks
  • 1 tsp x Molucca Spice Mix
  • 1 x onion – slice thinly (½ cm)
  • 2 cloves x garlic – peel, grate finely & chop
  • 80g x mature cheddar – grate coarsely
  • 4 x gammon steaks
  • 200g x green beans – trim ends
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Gratin: Place a large pot on medium-high heat and add the potatoes with the cream, boiling water (see quantity above) rosemary, Molucca Spice Mix, onion and garlic. Season generously with salt and pepper. Bring the pot to simmer (gentle boil), cover and cook for 6 minutes. Every now and then, fold the potatoes through the cream to make sure they’re cooked through. If the cream starts to boil rapidly, turn the heat down a little so that it doesn’t boil over. When the potatoes have softened, tip the mixture into a shallow casserole dish. The shallower the dish, the crispier the top will be. Sprinkle over the mature cheddar, place in the oven and bake for 15-20 minutes until cooked and crispy.

Step 3

Gammon: Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each steak to prevent it from curling up in the pan. Coat the gammon with a drizzle of olive oil and black pepper (NO SALT). Place a pan on medium-high heat and cook for 3-4 minutes a side until golden and cooked through. In the last minute, add a knob of butter and let it melt. Remove from the pan, set aside and keep warm.

Step 4

Green beans: Using the same pan you used for the gammon, place on medium-high heat with a knob of butter. Add the green beans with a little salt and pepper and a splash of water and cook for 3-4 minutes until bright green and cooked, but with a slight bite.

Step 5

Serve the gammon with the potato gratin and green beans on the side.



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