4 weeks ago

Rich and Creamy Potato and Courgette Gratin with Tarragon

< 1 MIN <span>READ</span> SAVE

Just what you’d want to be cooking as days shorten and you retreat indoors. Ballylisk Triple Rose is a fabulous, creamy cheese from Northern Ireland which melts deliciously. Add sliced Bramley apples into the gratin for an acidic bite and to continue the Armagh theme!

Potato and courgette gratin with cream, tarragon and Ballylisk Triple Rose.

For 4
25 minutes preparation
10 – 15  minutes cooking

1 medium/large courgette (200g) sliced
2 or 3 waxy potatoes (200g), peeled, parboiled, sliced
1 large apple, peeled, sliced
200ml fresh cream
1 egg plus 1 egg yolk
2 tablespoons fresh tarragon 
200g Ballylisk Triple cream, sliced (no need to remove the rind)
Salt and pepper

Heat the oven to 180C.

Arrange the potatoes, courgettes and apples into layers in a small to medium gratin dish.

Whisk the egg, egg yolk and cream together and season with salt and pepper.

Add half the tarragon, pour over the vegetables, set the slices of cheese over the top of the gratin and bake in the oven for around 15 minutes until the cheese is slightly golden and bubbling.

Remove from the oven, garnish with the rest of the tarragon and serve warm.

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