Potato gratin with leeks and courgette


Based on these recipes
Jamie Oliver and BBC Good Food

Firstly, I found these problems:

  • Whatever any of the recipes online say – do not use single cream
  • 350ml of cream will be far too much, I used about 320ml and it was very, very creamy.
  • 2 gloves of garlic is too much – it was too over-powering
  • Cheddar cheese was a bit to strong for my taste – Parmesan would have worked better

I decided to add leeks and courgettes to my meal, which definitely made it taste better.. and I didn’t use any stock.


Finely sliced the potatoes (about 6 small ones), courgettes and leeks

Heated the cream (320ml), milk (200ml) and garlic in a pan and once it boiled I added the potatoes, leeks and courgettes

Buttered an oven-proof tray, poured the mixture in and put it in a pre-heated oven (200 oC) and after 30 minutes added a layer of cheddar cheese (grated) and left for another 15 minutes.

It was edible, but definitely needs a few adjustments.

P.S Boyfriend says he loved it.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

<span>%d</span> bloggers like this: