Potato & Haggis Gratin

METHOD

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. 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!

RECIPE CREATED & PHOTOGRAPHED BY THE GLASGOW DIET

What you will need