MORE CHEESE please!

It's never too early comfort food, especially these easy, deliciously cheesy, vegetable gratins.

POTATO GRATIN WITH CARAMELISED ONION

PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 6 (AS A SIDE DISH)

1 tablespoon extra virgin olive oil

2 large brown onions (400g), sliced thinly

1 tablespoon light brown sugar

3 teaspoons balsamic vinegar

2 tablespoons coarsely chopped fresh flat-leaf parsley

1kg potatoes

1 tablespoon plain flour

1¾ cups (430ml) pouring cream

¼ cup (60ml) milk

20g butter, chopped finely

¾ cup (90g) coarsely grated gruyère cheese

¾ cup (50g) stale breadcrumbs

1 Heat oil in a medium frying pan over low heat; cook onion, stirring occasionally, for 20 minutes or until soft. Add sugar and vinegar; cook, stirring occasionally, for 10 minutes or until onion is caramelised. Remove from heat; stir in parsley.

2 Preheat oven to 180°C/160°C fan. Oil a 1.5-liter (6-cup) ovenproof dish.

3 Using a mandoline or V-slicer, cut potatoes into paper-thin slices; pat dry with a paper towel. Layer half the potato in the dish; top with caramelised onion, then remaining potato.

4 Blend flour with a little cream in a medium jug; stir in remaining cream and milk. Pour cream mixture over potato mixture; dot with butter. Cover with foil; bake for 1¼ hours. Uncover; sprinkle with combined cheese and breadcrumbs. Bake, uncovered, for 15 minutes or until potato is tender and the top is golden. Stand for 5 minutes before serving.