Serves 4–6
This rich and indulgent potato gratin combines layers of thinly sliced potatoes, fresh greens and creamy cheese curd, with anchovies adding a subtle savoury depth. Perfect as a hearty main course or served alongside grilled meats and salads.
Ingredients
- 1 tin anchovy fillets
- 2 garlic cloves, crushed
- Hot pepper flakes, to taste (optional)
- 2 tbsp butter, plus extra for greasing
- 800g potatoes, thinly sliced
- 200g kale or spinach, roughly chopped
- 600g Quicke's Cheese Curd
- 300ml double cream
Method
- Preheat the oven to 180°C (160°C fan) and grease a baking dish.
- Gently heat the butter, anchovies and garlic together for around 2 minutes until the anchovies melt into the butter. Add hot pepper flakes if using, then set aside.
- Arrange a layer of potatoes in the dish, followed by a layer of kale or spinach, half the anchovy butter and half the cheese curd. Repeat the layers with the remaining ingredients.
- Pour over the cream, then gently tap the dish on the worktop to help the cream seep through the layers.
- Finish with a final layer of cheese curd.
- Bake for 45 minutes, or until the potatoes are tender and the top is golden brown.
- Serve hot and enjoy.
