Tomato-Infused Potato Gratin

Ingredients

• 800 g potatoes (starchy potatoes work best)
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 100 ml double cream
• 50 ml full fat milk
• 200 g mature cheddar (grated)
• 25 g breadcrumbs
• 1 tsp smoked paprika
• 1 tsp mixed dried herbs

Method

1. Preheat the oven to 190°C. 2. Peel the potatoes and cut them into very thin slices, making sure they are not thicker than a few millimetres. 3. In a saucepan, heat up the Ballymaloe 100 Recipe Sauce gently over a medium-low heat. Stir in the cream, milk, smoked paprika and mixed herbs. Season to taste with salt and pepper. Simmer for a few minutes. 4. Prepare a 20x20cm baking dish by spreading a thin layer of the sauce across the bottom. Now layer the sliced potatoes, sauce and cheese. Finish with a final layer of sauce and sprinkle over the remaining cheese and breadcrumbs. 5. Cover the baking dish with tin foil and place it in the oven. Bake for 45 minutes. 6. Remove the foil and check the texture of the potatoes by poking with a sharp knife. If they are not tender yet, return the baking dish to the oven, covered with foil. Keep checking the tenderness as the cooking time will depend on the thickness of your potato slices. 7. Remove the foil for the last 5-10 minutes of baking for a crisp finish on top.

Allow to stand for 5-10 minutes before serving.