Quick & Easy

Potato gratin with caramelised onion

Originally a French dish, this potato is all the better with rich and delicious caramelised onion.
Potato gratin with caramelised onion
1H 45M



1.Heat oil in frying pan over low heat; cook onion, stirring occasionally, about 20 minutes or until onion softens. Add sugar and vinegar; cook, stirring occasionally, about 10 minutes or until onion is caramelised. Remove from heat; stir in parsley.
2.Preheat oven to 180°C/350°F. Oil 1.5-litre (6-cup) ovenproof dish.
3.Using mandoline or V-slicer, cut potatoes into paper thin slices; pat dry with absorbent paper. Layer half the potato in dish; top with caramelised onion, then remaining potato.
4.Blend flour with a little of the cream in medium jug; stir in remaining cream and milk. Pour cream mixture over potato mixture; dot with butter.
5.Bake, covered with foil, 1¼ hours. Uncover; sprinkle with combined cheese and breadcrumbs. Bake, uncovered, 15 minutes or until potato is tender. Stand 5 minutes before serving.

We used sebago potatoes in this recipe.


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