One of the highlights of Spring has got to be the arrival of jersey royal potatoes. With a delicately sweet and nutty flavour, they are only available for a short time. They are delicious baked in this creamy gratin, flavoured with the equally seasonal wild garlic.
5 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 180℃.
Bring a pan of salted water to boil and cook the potatoes for 5 minutes, then drain.
Fry the shallots in the butter until soft.
Mix together in an ovenproof dish the shallots with the wild garlic, creme fraiche, gruyere, and potatoes. Season with salt and pepper.
Bake in the oven for 20-25 minutes, until the gratin is golden and bubbly.