Cheesy potato ramekins
Ingredients
Metric
Imperial
- 4 large mashing potatoes, peeled and cut into cubes (approximately 500g)
- 175g of cheddar, grated
- 100ml of cream
- 2 eggs
- 1 medium onion, chopped
- salt
- pepper
- 100g of Parmesan, grated
- 6 cherry tomatoes, halved
- 3 tbsp of crispy shallots
- 1 handful of oregano, finely chopped
- 1 handful of basil, finely chopped
SAVE RECIPE
Equipment
- Ramekins 4
- Food processor
Method
1
To begin, cook the cubed potatoes in salted boiling water until soft
2
Drain and let them cool slightly. Preheat the oven to 180°C/gas mark 4
3
In a food processor, blend the cooked potatoes, egg, cream, grated cheddar (reserving a few spoonfuls of cheese for later) and onion until smooth. Season with salt and pepper to taste
4
Spoon half of the mixture into a buttered baking dish or individual ramekins, add a layer of grated cheese and herbs, then pour the rest of the potato mixture on top. Place the cherry tomato halves and some more grated cheese on top to finish
5
Drizzle with olive oil, sprinkle with the Parmesan and bake in the oven for 20–30 minutes, until golden brown
6
Once ready, take out of the oven, sprinkle with some fresh herbs and crispy shallots and serve immediately
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