By Lucy Madden
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.
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.