Nadiya Hussain’s Potato Skin Gratin
Don't let potato peelings go to waste with this ingenious gratin recipe that uses often discarded potato skins to make a creamy bake that is the perfect side for a roast dinner. As seen on Nadiya Hussain's Cook Once Eat Twice on BBC2.
From the book
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
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Introduction
I save all my potato peelings for moments like this. As I cook through the week, I put the peels in the freezer so I can make dishes that essentially start their lives off as leftovers that would otherwise be thrown out or composted. This recipe makes a gratin like you would make with potato slices, but I like it better this way because with the skin on you have more texture, plus you still get that delicious creamy goodness of a good old gratin.
Ingredients
| butter, for greasing | |
| 1kg | potato skins (defrosted if they are from the freezer |
| 300ml | whole milk |
| 3 cloves of | garlic, minced |
| 4 tbsp | onion powder |
| 2 tbsp | black pepper |
| 300ml | double cream |
| 100g | Parmesan cheese, grated |
| salt |
Method
Preheat the oven to 160°C. Get a rectangular, deep roasting dish ready, grease the inside with butter and set aside.
Start with your potato skins. Lay them out on a tea towel and make sure that they are dry by patting them down with kitchen paper.
Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring the mixture to the boil and then take off the heat.
Add the peelings, then the cream, season well and stir together. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes.
Take out and leave for at least 30 minutes before eating. This will give enough time for the cream to absorb into the potato skins and for every- thing to thicken up.
This is perfect as a side for a roast dinner or with a slab of grilled salmon.
TIP: If you have carrot, parsnip or beetroot peelings, you can use all of these things in the gratin. You don’t have to be limited to just potato skins.
Reviews
From the book: Cook Once, Eat Twice
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
