Layers of potato, onion and rosemary make this a light accompaniment to many dishes

Ingredients

10 g fresh rosemary, stripped from the stalks and bruised
1.15 kg (2lbs) Desiree or Romano potatoes, peeled, and sliced
2 medium onions, very thinly sliced
275 ml vegetable stock
150 ml semi skimmed milk
40 g butter
seasoning

  1. Pre-heat oven to 180C (350F)
  2. Grease an ovenproof dish
  3. Bruise the rosemary and chop 2/3 of them finely, slice the onions (very finely), and the potatoes (not so finely)
  4. Layer potatoes, onion, rosemary, seasoning, finishing with a layer of overlapping potatoes
  5. Mix the stock and the milk together and pour over potatoes
  6. Season the top layer and scatter with the remain 1/3 rosemary leaves.
  7. Put little flecks of butter all over
  8. Place on top shelf and bake at 180C for 60 minutes until golden brown on top and creamy and tender underneath.

Other Potato Gratins
Bramley, leek and Potato Gratin

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Filed under: Recipes with PhotosSide Dishes