Cheesy Tray Baked Potato Gratins by Chef Tom Walton

These Cheesy Tray Baked Potato Gratins with tomato, olives, basil are the answer to what to cook when you don’t feel like cooking!

An easy, everyday recipe that makes home cooking a breeze with our 4 cheese Potato Gratins to whip up this a delicious light meal the whole family enjoys or dish this up as part of a larger spread alongside anything from chicken, beef or lamb.

Ingredients:
2 tbsp olive oil
1 brown onion, finely diced
2 clove garlic, sliced
2 x 400g tins cherry tomatoes
2 large Handful basil leaves
1/3 cup pitted Kalamata olive, roughly chopped
2 pkt @potato_utopia 4 cheese gratin
Small piece parmesan cheese

Method

Preheat an oven to 220C.
Place a medium saucepan over a medium high heat and add the olive oil, onion & garlic with a pinch of salt.

Cook for 2 minutes to soften then add the tomatoes and 1 cup of water (swirled around the tomato tins to rinse them out), half the basil, torn, and the olive.

Simmer for 5 minutes, adjusting the seasoning to taste with salt and pepper.

Pour the ragu into a baking dish and place 6-8 of the gratins nestled into the sauce. Drizzle with a little olive oil then bake for 25-30 minutes until the gratins are golden.

Serve the gratins parmesan finely grated over and the remaining basil leaves scattered