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Gratin Tatws a Bara Lawr (Potato and Laverbread Gratin)

Gratin Tatws a Bara Lawr (Potato and Laverbread Gratin) is a classic Cymric (Welsh) for a classic layered dish of leeks, ham, laver bread, mashed potatoes and cheese. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Potato and Laverbread Gratin (Gratin Tatws a Bara Lawr).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Wild FoodVegetable RecipesMilk RecipesBaking RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g o fara lawr
450g o gennin, wedi eu torri'n fân
900g o datws (wedi eu berwi a'u stwnsio gyna ychydig o fenyn a llefrith)
1.8kg o dafellau ham wedi ei ferwi
125g o gaws (wedi ei ratio)
1 llwy fwrd o bersli, wedi ei dorri'n fân
450ml o hufen dwbwl
menyn i ffrio

Dull:

Toddwch ychydig o fenyn mewn padell a'i ddefnyddio i ffrio'r cennin am tua 6 munud. Gosodwch y rhain ar waelod desgil gratin. Grochuddiwch y cennin gyda haenau o ham a bara lawr yna arllwyswch yr hufen am ben y cyfan. Pibellwch y tatws am ben y gymysgfa yna gwasgarwch y caws am ben y cyfan. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 180° a phobwch am tua 12 munud, neu nes fod pen y gratin yn euraidd. Gwasgarwch y persli am ben y cyfan yna gweinwch yn boeth.

English Translation


Ingredients:

450g laver bread
450g leeks, finely chopped
900g potatoes (boiled and mashed with a little butter and milk)
1.8kg sliced, boiled, ham
125g cheese, grated
1 tbsp parsley, finely chopped
450ml double cream
butter, for frying

Method:

Melt a little butter in a frying pan then add the leeks and fry for about 6 minutes, or until well softened. Turn these into the base of a gratin dish then cover the leeks with the slices of ham before spreading the laverbread on top then pour the cream over the top.

Spoon the potatoes into a piping bag and pipe over the mixture then scatter the cheese on top. Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until the top of the gratin is golden and the cheese has melted.

Serve hot.