This gratin tastes greater and more indulgent than the sum of its parts; it’s also very easy to throw together. It is one of the rare occasions I use double cream, but in this instance it is well worth it.
The flavours are firmly rooted in Italy, though I use Cheddar to top it as I like the sharpness it adds. We eat this with some steamed broccoli or greens on the side and nothing more. I have made this using a thin cashew cream for vegans.
Recipe: Anna Jones