Potato Gratin
This recipe is slightly different to the traditional ones you’d find out there as I’ve used caramelised onions in it. But how can you not?! They add so much flavour!
I’d say this is 5/10 in terms of creaminess. If you want the decadence, sub half the milk with some cream. Watch the video to see how I make it, and find the full recipe below! 👇🏼
THE RECIPE
SERVES 6
Ingredients
1 onion, sliced
1kg potatoes, peeled, sliced thinly
800ml full cream milk
2 sprigs fresh thyme
3 cloves garlic
Dash of ground nutmeg
Cheese, as much as you like (I used Gruyere & Parmesan)
3-4 tbsp breadcrumbs
Extra virgin olive oil
Black pepper
Salt
Directions
Preheat your oven to 180°C.
In a large pot, add the potatoes, garlic, thyme, nutmeg, salt, pepper, and enough milk to cover it. If you’re using cream, substitute half the milk with the cream.
Cook until the potatoes are ¾ cooked through, about 4 min.
In a separate pan, sauté the onions in some olive oil over low-medium heat until its softened and nicely browned. Once done, set it aside.
In a baking dish, add enough potatoes to cover the base of the dish, and sprinkle some caramelised onions and cheese over. Keep layering the potatoes, onions and cheese until you’ve reached the top of the dish. When removing the potatoes from the pot of milk, try to drain any excess milk that comes with it. Any tiny amount of milk that comes with it is fine.
Top the final layer with cheese and a generous sprinkling of breadcrumbs.
Bake at 180°C for 25-30 mins, or until the cheese turns nice and golden brown. If needed, you can turn on the broiler for the last 3 mins to achieve better colour.
Leave the dish to rest slightly before cutting into it.
Note
If you are Team Decadence, substitute 400ml of the milk with 400ml of cooking cream
Nutrition
Per serving
Calories: 276kcal
Carbohydrates: 41g
Protein: 8.8g
Fat: 7.6g
Sugar: 9.6g
Sodium: 148.72mg
Fibre: 4g