If I'm not careful, I'll cook my way through the Sunday Night Book in lockdown. This is another useful and tasty, not too hard work recipe. There's a fancy version and a plain one; I did the plain, but to have with something fancy...
Potato and watercress (and prawn) gratin
This is basically a gratin dauphinois of less epically calorific nature (slightly). Start by peeling and slicing potatoes - doesn't have to be mandolin-thin, just a few cm thick. Blanch these for 5-8 minutes till slightly tender, and drain.
Meanwhile, says the recipe (or afterwards, in that same saucepan while the potatoes are draining, says the person who does the washing up), wilt lots of watercress very briefly, then put a lid on for a minute to soften the stalks.
Add 150ml milk for 3 hefty spuds and bring to simmering, then mix in creme fraiche (as much as conscience dictates but ideally close to the same quantity as milk). Blend it to get flecky green sauce, season well.
Mix in the potato slices.
If you are doing fancy, with prawns, cook some raw prawns with spring onion and lemon, very briefly. I didn't this time.
Either way, now light the oven to Gas 4/170deg, and find a baking dish that will fit all the potato slices. If you're doing the fancy version, put half the potatoes in, then a layer of prawns, and cover with the rest. If plain, just tip it all in. Give it about 25-30 mins in the oven till it's all hot and bubbling.
Gentle flavours, but good for a break and if you can get plenty of watercress. I may well try the prawn version sometime - but this time I was using up my remaining smoked prawns from Cley.
For the next time we're in the city and actually at the only market I know that sells watercress.
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