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.
This story is from the Issue 69 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 69 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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