POTATO GRATIN

When it gets to the end of the weekend, I often feel a little too lazy to cook something detailed or fiddly. This Potato Gratin was a perfect idea for a minimal preparation meal last Sunday. A few recipes I glanced at for gratin’s used butter and cream like they were going out of style. I am not a fan of using butter or cream in my cooking and try to avoid it whenever possible (baking is an exception!). So I decided to forgo these ingredients and add stock and dried rosemary to maintain the flavour. Looking at the ingredients I used you wouldn’t be out of line to think, did that actually taste good? Believe me when I tell you that it most certainly did. The potato was incredibly tender and seemed to melt in my mouth. 

INGREDIENTS 

• 1 medium brown onion (200g), chopped finely
• 1 tablespoon olive oil 
• 800g waxy, white potatoes, peeled and sliced very thinly
• 1 1/2 tablespoons dried rosemary
• 750ml vegetable stock (preferably gluten free Massel brand)
• 50g breadcrumbs
• 1 tablespoon parmesan cheese

COOKING

1. Preheat oven to 200 degrees celsius. 

2. Heat olive oil in a medium frying pan and cook onion for around 8 minutes or until onion is golden in colour. 

3. Place one layer of potatoes in a roasting dish or a casserole pan (I used a casserole pan which prevented the potatoes from drying out). Place one third of the cooked onions on top of the potatoes. Continue this layering, until all potatoes and onions have been used. 

4. Place casserole pan in the oven with the lid on top. Bake for 40 minutes. (If using a roasting dish, cover with foil to use as a lid). Remove from oven. Mix breadcrumbs and cheese together and pour on top of the potato. Place the casserole pan, without the lid, and cook for another 40 minutes or until potato is golden brown and tender. 

x E