Prawn & Potato Gratin
This idea is taken from a prawn cheese burger that I made back in lockdown and then I just thought, why not add in some potatoes and cauliflower?! This was a great experiment! I devoured it for lunch in seconds! It’s a very good weeknight dinner and just do the usual and make it healthier with some greens and salad. Cheddar cheese is especially good here. The olive oil marinade is delicious to mop up with some bread. A very easy one tray!
More gratin recipes this way!
Serves 2
Ingredients:
Half a cauliflower, cut into equal florets
4 small baby potatoes, halved
Few sprigs of thyme
6 garlic cloves, skins left on
125ml white wine
125ml veg stock
90ml olive oil, plus 1 tbsp for prawns
Good few pinches of chilli flakes
280g king prawns
Zest 1 lemon and juice of 1/3
30g cheddar cheese, grated
Salt and black pepper
Preheat the oven to 190C degrees fan and grab the 27cm by 20cm baking tray.
Add the potatoes, cauliflower, garlic, thyme, wine, veg stock, 90ml olive oil and chilli flakes to the tray. Mix everything around and season generously with salt and pepper. Roast in the middle of the oven for 35mins. You might need to cover for the last 5-10 mins to stop burning the cauliflower. Now the potatoes should be cooked through.
Squeeze the garlic cloves out of the skins and squish the soft cloves into the olive marinade.
Set the grill setting to 220C!
Mix the prawns in a bowl with lemon zest, salt, pepper, 1 tbsp olive oil.
Top the prawns over the tray of hot veg and grate over the cheddar. Season with a last bit of pepper and place under the grill for 5-6mins. The prawns should be cooked and the cheese melted and golden.
Squeeze over a little lemon juice eat straight away.
Watch me make the recipe here!