Roastie Gratin

SERVES 2-4

Preparation time: 10 minutes

Cooking time: 35 minutes

Make this yummy bake for breakfast or brunch – it’s a quick, clever way to use up a surplus of roast potatoes and pigs-in-blankets or chipolatas.

Ingredients

  • A little butter, for greasing
  • 300g cold roast potatoes
  • 100g cold cooked pigs in blankets or chipolatas, chopped into 2-3cm chunks
  • 2 large eggs
  • 150ml milk
  • ½ tsp mixed dried herbs
  • Salt and freshly ground black pepper
  • 50g mature Cheddar cheese, grated

Instructions

  1. Preheat the oven to 200°C/Gas 6. Cut a piece of foil measuring roughly 30cm square and use this to line an 18cm cake tin, taking care not to tear it. Grease with the butter.
  2. Using a fork, squish the potatoes to flatten them, then put them into the cake tin with the pigs in blankets or chipolatas.
  3. Beat together the eggs, milk and herbs. Season with salt and pepper, then pour into the tin. Sprinkle the cheese over the surface.
  4. Bake for 30-35 minutes until golden brown. Cool for a few moments, then serve, cut into wedges.

Tips: Serve with sizzled cherry tomatoes and mushrooms, or mixed salad leaves. Vegetarians could make this without the pigs in blankets or chipolatas. If you want to make a larger version, use a 20cm cake tin and scale up the ingredients – 400g potatoes, 150g pigs in blankets or chipolatas and 3 large eggs beaten with 200ml milk.