Potato gratin

This French classic gets the Italian treatment with fresh basil and mozzarella.

Ingredients

  • 1 tbsp olive oil
  • 500g cooked leftover new potatoes, cubed
  • 400g can chopped tomatoes with garlic
  • 1 bunch spring onions, chopped
  • 2 tbsp fresh basil, torn
  • 300g light mozzarella, torn into small pieces

Method

  1. Heat the oil in a non-stick frying pan and add the potatoes. Cook for 5 minutes, then add the chopped tomatoes and spring onions. Cook for a further 5 minutes until hot.
  2. Spoon into a heatproof shallow serving dish and scatter over the basil and mozzarella, then season to taste.
  3. Preheat the grill to medium. Pop the gratin under the grill for 5 minutes until the cheese melts and begins to bubble. Serve hot.

Goes well with...

Chilano Merlot Rosé 75cl

Chilano Merlot Rosé 75cl

"An easy-drinking Rosé, full of raspberries and strawberries - brilliant with a barbecue, but elegant enough for a fine summer supper of fish. This is a luxurious drop at a great price. Chill it and chill out."

Grape:
Merlot
Country:
Chile
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4 Serves 4 people
10 Preparation time of 10 mins
15 Cooking time 15 mins
286
Calories
14%
6g
Sugar
6.6%
11.5g
Fat
16%
5g
Saturate
25%
0.2g
Salt
3.3%
of your Guideline Daily Amount (GDA)

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