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Harissa and gruyère gratin

Golden harissa and gruyère gratin with creamy, tangy layers.
Crisp, bubbling top and a lemony kick in every bite.
Comforting and rich, finished with bright, crisp sage leaves.

side dish ⏱ 170 min 430 kcal / portion 52.0 g carbs / portion (estimated) eggfishglutenmilk 🔗 Original source

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Harissa and gruyère gratin
v3 · rb0e705f985 20260727Z1751 400 ml stock 3 tbsp olive oil 🔥 preheat the oven to 240°C fan 🔪 mix the potato slices, shallot, garlic, harissa, anchovy, cream, gruyère, parsley, lemon zest and juice, chopped sage, salt, and pepper 🍽 transfer the mixture to a 25cm x 35cm baking dish and smooth the surface 🍽 pour over the stock and cover tightly with foil 🔥 ⏱ 35 min bake at 240°C fan 🔥 ⏱ 40 min remove the foil, turn down the oven to 200°C, and bake until the top is crisp and bubbling 🔥 mix the whole sage leaves with olive oil and arrange on top of the gratin 🍳 ⏱ 3-4 min grill until the sage is crisp but still bright green ⏳ ⏱ 10 min leave to cool before serving directly from the baking dish Harissa Gratin 🎉 1.2 kg potato 2.5 pieces shallot 4 pieces garlic 50 g harissa 3 pieces anchovy 110 ml cream 80 g cheese 5 g parsley 2 pieces lemon 15 g sage salt to taste pepper to taste olive oil stock
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Preparation steps

  1. preheat the oven to 240°C fan
  2. mix the potato slices, shallot, garlic, harissa, anchovy, cream, gruyère, parsley, lemon zest and juice, chopped sage, salt, and pepper
  3. transfer the mixture to a 25cm x 35cm baking dish and smooth the surface
  4. pour over the stock and cover tightly with foil
  5. bake for 35 minutes at 240°C fan
  6. remove the foil, turn down the oven to 200°C, and bake for 40 minutes until the top is crisp and bubbling
  7. mix the whole sage leaves with olive oil and arrange on top of the gratin
  8. grill for 3-4 minutes until the sage is crisp but still bright green
  9. leave to cool for 10 minutes before serving directly from the baking dish

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