Tetilla cheese-stuffed Padrón pepper gratin

Instructions

1. Step 1

   Preheat the oven to 180°C/gas mark 4

2. Step 2

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

3. Step 3

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

4. Step 4

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

5. Step 5

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

6. Step 6

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

7. Step 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. Step 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

9. Step 9

   Serve the stuffed pepper gratin topped with the crispy ham