Just in time for Burn’s Night, I’ve teamed up with the guys at Albert Bartlett to create an alternative, easy and delicious recipe for you with their super versatile rooster potatoes. Known for their deep, russet skins, the potatoes are such good all-rounders, so I knew they would work perfectly in this rich, Scottish-themed gratin.
Obviously potatoes had to feature, but so did the key ingredient for any Burn’s Night feast: haggis! As always, I got my haggis from Donald Butcher’s. As it was pre-sliced, it made it super easy for me to crumble it all up. I have added a little whisky just before baking, but if you don’t like whisky, do not panic! Most of the alcohol gets cooked out while it bakes, so you won’t even be able to taste it, it will just enhance the flavour slightly.
Really hope you love this recipe as much as I do. Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Potato and Haggis Gratin
Ingredients (serves 4 generously)
1kg Albert Bartlett potatoes
300g (about three slices) haggis
200ml double cream
1 clove garlic, peeled
1 tbsp Dijon mustard
2-3 tbsp whisky
25g parmesan, grated
1. Preheat your oven to 160c (fan). Put the milk, cream and garlic into a saucepan and slowly heat up to just boiling. While the mixture heats, peel and slice the potatoes as thinly as you can, then lightly grease a baking dish.
2. Remove the garlic from the milk mix, then stir in the Dijon mustard and whisky and season with salt and pepper.
3. Place a layer of the sliced potatoes on the bottom of your baking dish, season them with salt and pepper, then crumble over a third of the haggis. Pour over a third of the milk mixture, then repeat the layers two more times.
4. Finish with a layer of potatoes, sprinkle the parmesan over the top, then bake for one hour until golden brown and bubbling. Leave to stand for 5-10 minutes before slicing and serving!