Jamie Oliver Potato Gratin Recipes

GOLDEN CHICKEN

Steps:

• Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
• START COOKING
• Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
• Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
• Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
• Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
• Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
• Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
• Finely slice the bacon and add to the chicken pan, tossing regularly.
• Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.

MAKEOVER: JAMIE OLIVER'S 30-MINUTE PARMESAN SCALLOPED POTATOES WITH ONIONS

Steps:

• into thin slices using a mandoline slicer.
• to 425 degrees F.
• Melt the butter. Add garlic and cook for about 30 seconds.
• Stack in any shape you like, or just let them fall naturally into the pan.
• Pour the chicken broth and half & half over the potatoes. Sprinkle with thyme and bay leaf plus salt and pepper.
• Cover the pan and cook over a low heat for another 10 minutes.
• . Cook until the cheese is bubbling and slightly browned, about 10 minutes. (Tip: Put a baking sheet under your pan in case of a bubble overflow!)

PROSCIUTTO PORK FILLET

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes.
• About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork