Creamy potato gratin


  • 600g (21 oz) Maris Pipers, sliced thinly into chips
  • A tin of sprats in oil
  • 1 onion
  • 200ml (6.7 fl oz) single cream
  • 100ml (3.4 fl oz) semi-skimmed milk
  • 1 tbsp ground cinnamon
  • 1 tbsp ground allspice
  • 50g (1.7 oz)kale, shredded
  • A handful of breadcrumbs
  • Olive oil
  • Salt and pepper


  1. Heat the oven to 220c.
  2. Cook the onion for 5 minutes in a little olive oil. Add the potatoes and cook for a few minutes, stirring occasionally. Season well.
  3. Put half the potatoes in a roasting tray and lay half the sprats and kale on top. Repeat.
  4. Pour in the cream and milk and sprinkle over the breadcrumbs and a little salt and pepper.
  5. Roast in the oven for 30 minutes. Serve with beetroot, dill and gherkin salad.


Preparation time: 15 mins 

Serves: 6

Nutrition:  229 calories, 11.1g fat, 0.4g salt, 3.6g sugar (sat fat 4.9g)


Serve with your desired dish!