Name: Potato gratin with caramelised onion
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 brown onions (400g), sliced thinly; 1 tablespoon light brown sugar; 3 teaspoon balsamic vinegar; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1 kilogram potatoes; 1 tablespoon plain flour; 1 3/4 cup (430ml) pouring cream; 1/4 cup (60ml) milk; 20 gram butter, chopped finely; 3/4 cup (90g) coarsely grated gruyere cheese; 3/4 cup (50g) stale breadcrumbs

Ingredients

1 tablespoon olive oil

2 brown onions (400g), sliced thinly

1 tablespoon light brown sugar

3 teaspoon balsamic vinegar

2 tablespoon coarsely chopped fresh flat-leaf parsley

1 kilogram potatoes

1 tablespoon plain flour

1 3/4 cup (430ml) pouring cream

1/4 cup (60ml) milk

20 gram butter, chopped finely

3/4 cup (90g) coarsely grated gruyere cheese

3/4 cup (50g) stale breadcrumbs

Method

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.