Tetilla cheese-stuffed Padrón pepper gratin

PT1H15M

First published in 2022
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Ingredients

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Imperial

  • 200g of Padrón peppers
  • 300g of Tetilla cheese, torn into 1tsp size pieces
  • 200ml of double cream
  • 125ml of milk
  • 2 garlic cloves, thinly sliced
  • 1 medium potato, sliced very thinly
  • 1 handful of breadcrumbs
  • 4 slices of jamón serrano
  • 1 dash of olive oil
1

Preheat the oven to 180°C/gas mark 4

2

Make a slit lengthwise down the centre of each Padrón pepper and stuff with half the Tetilla cheese

3

Bring the cream, milk and garlic to a simmer, then take off the heat and set aside

4

Put the potatoes in the bottom of the gratin dish. Arrange the stuffed peppers on top, cut sides facing upwards

5

Pour the warm cream and milk mixture around the potatoes and stuffed peppers

6

Dot the remaining cheese around the peppers, then top with a sprinkling of breadcrumbs

  • 150g of Tetilla cheese
  • 1 handful of breadcrumbs
7

Transfer the dish to a baking tray, then bake for 30 minutes or until the breadcrumbs are golden brown and the padron peppers are blistered

8

While the peppers are baking, cook the serrano ham in a non-stick pan over a medium high heat until crisp on both sides

  • 4 slices of jamón serrano
  • 1 dash of olive oil
9

Serve the stuffed pepper gratin topped with the crispy ham

First published in 2022
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