GRATIN FISH RECIPES

CELERIAC GRATIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Celeriac Gratin | Vegetables Recipes | Jamie Oliver Recipes image

This cheesy potato and celeriac gratin is an easy-to-make treat and absolutely lovely with fish

Total Time 1 hours 5 minutes

Yield 12

Number Of Ingredients 9

Ingredients

1 kg potatoes peeled and sliced into 1cm slices
1 large celeriac peeled and sliced into 1cm slices
1 onion peeled and finely sliced
sea salt
freshly ground black pepper
2 cloves garlic peeled and finely chopped
75 g Cheddar cheese grated
600 ml double cream
1 small bunch fresh flat-leaf parsley leaves picked, stalks roughly chopped

Steps:

1. This is a deliciously indulgent veggie side that's super quick to get in the oven and absolutely brilliant served with just about any meat or white fish, like cod or haddock. Preheat your oven to 200°C/400°F/gas 6.
2. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese, the cream and the parsley stalks.
3. With a spoon, move everything around to mix all the flavours. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Sprinkle over the parsley leaves.
4. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!

Nutrition Facts : Calories 347 calories, FatContent 29.3 g fat, SaturatedFatContent 18.1 g saturated fat, ProteinContent 4.7 g protein, CarbohydrateContent 17.1 g carbohydrate, SugarContent 2.7 g sugar, SodiumContent 0.5 g salt, FiberContent 2.3 g fibre

CREAMY POTATO GRATIN RECIPE | JAMIE OLIVER RECIPES

Creamy potato gratin recipe | Jamie Oliver recipes image

You can never have too many spuds at Christmas! Shake things up with this indulgent gratin

Total Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 small knob butter
200 ml semi-skimmed milk
300 ml double cream
2 bay leaves
2 cloves garlic peeled and finely sliced
sea salt
freshly ground black pepper
2.5 kg potatoes peeled and thinly sliced
1 handful fresh thyme
1 small handful Parmesan cheese freshly grated
olive oil
6 rashers higher-welfare streaky bacon chopped
1 handful vac-packed chestnuts peeled and crumbled

Steps:

1. I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
2. Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
3. Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
4. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
5. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

Nutrition Facts : Calories 509 calories, FatContent 26.6 g fat, SaturatedFatContent 14.9 g saturated fat, ProteinContent 11.2 g protein, CarbohydrateContent 59.7 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.9 g salt, FiberContent 4.5 g fibre

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This simple and tasty fish gratin is so easy to make and really quick to prepare. It’s also great for a low-calorie diet. Each serving provides 446 kcal, 43g protein, 39.5g carbohydrates (of which 8g sugars), 12g fat (of which 4.5g saturates), 3.5g fibre and 1.5g salt.
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Calories 410 per serving

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Reviews 4.7
Total Time 1 hours 0 minutes
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