Celery, Ham And Spinach Gratin
This recipe from Lindsey Bareham was my supper last night and there is enough left for lunch today.
Celery, Ham And Spinach Gratin
Perhaps the most interesting thing is the topping. I just took two slices of Genius soft brown sliced loaf, took off the crusts and then blitzed them in my Little Chopper with a couple of table-spoonfuls of finely grated parmesan. Simple, efficient and perfect every time! I use the same topping in Cinty’s fish pie.
I said I would have it for lunch today. This is the cold gratin on my plate.
Cold Gratin For Lunch
It was very nice and the crust held-up well after a night in the fridge.
The Anonymous Widower 
That looks amazing. I’d dig right into that! I love a crunchy brown topping, too.
Comment by LFFL | April 13, 2014 |
It’s a good topping and as I said simple. I’m going to try a meat pie, where you use a similar topping. It’s so much easier, than peeling potatoes. And of course it’s totally gluten-free.
I wonder how it would work with Shepherd’s Pie mix, with perhaps a red sauce over the top. You could start with ketchup as the base.
Comment by AnonW | April 13, 2014 |