Savoury Potato Gratin
Gratin: baked or grilled dishes with crusty tops
For best results, make as many layers of ingredients as possible, seasoning each layer well as you proceed through the dish
Gratins are best baked in shallow, ovenproof 'au gratin' dishes that fit easily under the grill. Because of the large surface area, there will be lots of crisp savoury crust to enjoy
Ingredients
4 medium-large red-skinned potatoes, peeled and cut into 5mm slices (about 4 cups)
8 teaspoons light olive or corn oil
4 medium brown-skinned onions sliced(about 5 cups)
2 cloves garlic, crushed
4 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup skim milk
1/8 teaspoon paprika
Method
Preheat oven to 200 C
Spray a shallow 2 litre oval or rectangular dish with vegetable cooking spray and set aside
Place the potatoes in a large pan and cover with cold water
Bring to the boil over medium-high heat and cook until potato slices are just tender, about 10 minutes
Drain well and set aside
While potatoes are cooking, in a large non-stick or heavy-based frying pan, heat oil over low heat
Add the onions and garlic, fry until the onions are soft and beginning to brown, about 15 minutes
Spread a thin layer of potatoes in prepared dish, sprinkle with thyme, salt and top with onion mixture
Repeat layers twice, ending with onion mix pour in milk and sprinkle paprika over top
Bake until potatoes are lightly browned, about 20 minutes
Serve immediately
Serves 4
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