SIMPLE Sunday dinner

A tasty make-ahead roast for the weekend

Potato and shallot gratin

Assemble this creamy bake well ahead, then pop in the oven while the lamb rests. 

SERVES 6-8 PREP 30 MINS COOK 25 MINS

• 600ml double cream
• 300ml whole milk
• 2tsp each finely-chopped thyme and rosemary, plus extra for garnish
• 2 garlic cloves, crushed
• 1kg King Edward potatoes, peeled and cut into 1.5mm slices
• 30g salted butter
• 300g shallots, thinly sliced
• ½tsp sugar
• 150g Gruyère or mature Cheddar, grated
• 30g fresh breadcrumbs 

You will need:

• 1.5ltr baking dish
• 26x26cm roasting dish

1 Heat the oven to 200C Fan/Gas 7. Put the cream, milk, chopped herbs and garlic into a saucepan, and bring to a simmer. Add the potato and cook for 5-10 mins, until the potatoes are slightly soft.

2 Meanwhile, melt the butter in a small pan over a medium heat. Add the shallots and sugar, and season. Cook for 10 mins until soft and caramelised.

3 Put a layer of the potato/cream mixture in the baking dish, followed by a layer of shallots and cheese. Repeat to use up all the ingredients, finishing with cream covering the last of the potatoes. Top with breadcrumbs and bake for 25 mins until bubbling and golden on top. Garnish with extra herbs to serve.

Per serving (for 8): 631 cals, 51g fat, 31.5g sat fat, 30g carbs