Boulangère Potatoes

This French potato gratin will please vegetarians, gluten-free guests and meat eaters alike.

Serves 6 Preheat oven to 200°C (180°C fan) mark 6 and butter a large ovenproof dish. Peel and thinly slice 1.5kg (3¼lb) floury potatoes (a mandolin or food processor slicer is ideal). Heat 40g (1½oz) butter in a large pan and gently fry 2 finely chopped garlic cloves for 1 min until soft. Stir in 300ml (½ pint) strong, gluten-free vegetable stock and season. Bring to boil, add potatoes, cook for 2-3min, stirring frequently until hot. Fold in 2tbsp onion marmalade, put in ovenproof dish and cook for 1hr until tender. PER SERVING 263cals, 5g protein, 6g fat (4g saturates), 44g carbs (4g total sugars), 5g fibre

To freeze Cool completely. Cover with foil; freeze for up to 3 months. To serve (from frozen), cook in a preheated oven at 180°C (160°C fan) mark 4 for 50 min, remove foil halfway, until piping hot.