246 Layered Potatoes

Name: 246 Layered Potatoes
Ingredients: 4 oz (110 g) Etorki cheese, grated; 3 spring onions, coarsely chopped; 2 oz (50 g) pine nuts; 4 oz (110 g) fine French beans; 1 clove garlic, chopped; 4 new potatoes, cleaned and sliced about ½ inch thick; 6 oz (175 g) cream; 1 large tomato, sliced

Preparation info

Difficulty
Easy

Appears in

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

Main course
June
London
Vegetarian

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.