It’s easy to get stuck in a rut when it comes to side dishes/starches for meals. I try to mix it up, but if I’m honest, I can be lazy and just reach for the quick and simple. I actually discovered this Potato Gratin recipe in a Weight Watchers cookbook about 10yrs ago and have been adapting it ever since.
Do you have half eaten tubs of cream cheese at the end of the week? Yea, me too! This Potato Gratin recipe is perfect for using it up. It’s suitable for the whole family, but beware the sauce gets everywhere when feeding to little ones.
Prep time 15mins
Cook time 1.5hrs (approx)
INGREDIENTS
Medium baking potatoes thinly sliced – 2 will feed a family of four comfortably.
Half a tub of cream cheese – Garlic and herb flavoured works really well, but plain is good too.
250ml Stock – I use chicken, can use veggie too.
5 cloves of garlic – minced
1 medium onion thinly sliced
1 leek finely diced – optional
3-4 chesnut mushrooms finely diced – optional
Salt & Pepper to taste
Oven proof dish
Butter/cooking spray
Foil
Small/Medium Saucepan with lid
Method
Preheat oven to 170c (fan).
Grease oven proof dish and foil to cover, with butter or cooking spray.
Heat some oil on a low heat in a pan and add the onions. Fry for 5mins.
Add a few tablespoons of stock, cover and leave to simmer for 2mins.
Add garlic and any extra veggies, fry for 3mins. Add few more tablespoons of stock, recover for 3mins.
Add the cream cheese. Mix to combine. Remove from heat.
Layer some potatoes in the oven proof dish. Spoon over some of the cream cheese mix. Add salt & pepper. Continue until all potatoes and cream cheese mix has been used.
Pour over remaining stock. Cover with foil and bake in the oven for 1hr. Remove foil and continue to bake until potatoes are cooked.
Eat, enjoy!
Serve with main dish and veggies of choice.
