I found this recipe on the Times website today. Substitute the oil with Frylight and this would be free on a green or EE day. Or you could use some oil as HEXB or syn it.
Wednesday: garlic potato gratin
Good alone but great with everything
Lindsey Bareham
Serves 4
Prep: 20 min
Cook: 45 min
Ingredients
5 garlic cloves
400ml water
4 tbsp olive oil
900g Charlotte or other waxy-style potatoes
3 bay leaves
Method
Heat the oven to 200C/gas mark 6. Crack the garlic with your fist and flake away the papery skin. Place in a pan with 400ml water and a generous pinch of salt. Simmer, covered, for about 15 minutes, then purée the garlic through a sieve back into its cooking water. Smear a 2-litre capacity, ovenproof dish with a little olive oil. Slice the potatoes thinly — quickly done with a mandolin or food processor attachment — and pat dry, unrinsed, with kitchen paper. Pack half the potatoes in the dish, lay the bay leaves on top, season with salt and pepper and add the remaining potatoes. Smooth the top and pour on the hot garlicky water. The potatoes should be well covered with liquid but not drowned. Dribble the remaining olive oil over the top and bake for 45-60 minutes until the top is crusty and golden and the potatoes imbued with garlicky juices.
Wednesday: garlic potato gratin
Good alone but great with everything
Lindsey Bareham
Serves 4
Prep: 20 min
Cook: 45 min
Ingredients
5 garlic cloves
400ml water
4 tbsp olive oil
900g Charlotte or other waxy-style potatoes
3 bay leaves
Method
Heat the oven to 200C/gas mark 6. Crack the garlic with your fist and flake away the papery skin. Place in a pan with 400ml water and a generous pinch of salt. Simmer, covered, for about 15 minutes, then purée the garlic through a sieve back into its cooking water. Smear a 2-litre capacity, ovenproof dish with a little olive oil. Slice the potatoes thinly — quickly done with a mandolin or food processor attachment — and pat dry, unrinsed, with kitchen paper. Pack half the potatoes in the dish, lay the bay leaves on top, season with salt and pepper and add the remaining potatoes. Smooth the top and pour on the hot garlicky water. The potatoes should be well covered with liquid but not drowned. Dribble the remaining olive oil over the top and bake for 45-60 minutes until the top is crusty and golden and the potatoes imbued with garlicky juices.
