246 Layered Potatoes

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Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This recipe comes from the kitchens of the popular 1980s’ Restaurant 246 in London’s Notting Hill Gate. Etorki is a sheep’s milk cheese from the French Basque region.

Ingredients

  • 4 new potatoes, cleaned and sliced about ½ inch thick
  • 1 large tomato, sliced
  • 4 oz (110 g) fine French beans
  • 3 spring onions, coarsely chopped
  • 4 oz (110 g) Etorki cheese, grated
  • 2 oz (50 g) pine nuts
  • 6 oz (175 g) cream
  • 1 clove garlic, chopped

Method

Layer the potatoes in a greased gratin dish with the tomato, the beans, the spring onion and the cheese. Sprinkle with the pine nuts.

Heat the cream with the garlic to just below boiling point and pour over the dish. Bake at gas mark 4/350°F/180°C for 45 minutes or until nicely browned on top.

21 June, St John’s Day, was the traditional day for digging the new potatoes.

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