Tetilla cheese-stuffed Padrón pepper gratin
In Galicia, we saw that stuffing Padrón peppers with cheese is becoming increasingly popular. Here, we’ve baked the cheesy peppers into a potato gratin-style dish to make a rich and comforting winter dish. Tetilla cheese is a mild, creamy Galician cow’s milk cheese that traditionally comes in a cone shape, and pairs well with the white wine in the gratin. This can serve two people on its own, or four if served alongside other dishes.
Ingredients
Metric
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
Method
Preheat the oven to 180°C/gas mark 4
Make a slit lengthwise down the centre of each Padrón pepper and stuff with half the Tetilla cheese
- 200g of Padrón peppers
- 150g of Tetilla cheese
Bring the cream, milk and garlic to a simmer, then take off the heat and set aside
- 200ml of double cream
- 125ml of milk
- 2 garlic cloves, thinly sliced
- 1 medium potato, sliced very thinly
Put the potatoes in the bottom of the gratin dish. Arrange the stuffed peppers on top, cut sides facing upwards
- 1 medium potato, sliced very thinly
Pour the warm cream and milk mixture around the potatoes and stuffed peppers
Dot the remaining cheese around the peppers, then top with a sprinkling of breadcrumbs
- 150g of Tetilla cheese
- 1 handful of breadcrumbs
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
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
Serve the stuffed pepper gratin topped with the crispy ham
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