Louises two-potato gratin

Recipes / Meat

Create a super crispy two-potato bake with Louise Keats secret recipe! Sweet potato adds flavour plus bonus nutrients.

Recipe «Louises two-potato gratin» presented in category Recipes / Meat, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, 1 brown onion, finely chopped, 1 garlic clove, finely chopped, 375ml milk, 160ml chicken stock, or vegetable stock , 2-3 sprigs fresh lemon thyme or thyme, 900g Carisma potatoes, or Nicola potatoes, unpeeled, scrubbed, 650g sweet potato, peeled , 50g finely grated parmesan, Fresh thyme sprigs, to serve.

Ingredients:

  • 1 tbsp extra virgin olive oil 
  • 1 brown onion, finely chopped 
  • 1 garlic clove, finely chopped 
  • 375ml milk 
  • 160ml chicken stock, or vegetable stock 
  • 2-3 sprigs fresh lemon thyme or thyme 
  • 900g Carisma potatoes, or Nicola potatoes, unpeeled, scrubbed 
  • 650g sweet potato, peeled 
  • 50g finely grated parmesan 
  • Fresh thyme sprigs, to serve 

Instructions

  1. Heat the oil in a frying pan over medium-low heat. Add the onion and garlic. Cook, stirring often, for 4-5 minutes until the onion is soft and golden but not browned. Add the milk, stock and thyme. Gently heat the mixture over a low heat until almost boiling (do not boil or the mixture will curdle). Season with pepper and set aside.
  2. Preheat oven to 180C/160C fan forced. Grease a 6.5cm-deep, 19.5 x 29.5cm (base measurement) ovenproof baking dish. Use a mandolin or sharp knife to thinly slice the potatoes and sweet potato. Layer half of the potato and sweet potato slices in the prepared dish, slightly overlapping, pressing down firmly as you go. Sprinkle over half the parmesan. Ladle over half the warm milk mixture. Layer over the remaining potato and sweet potato and ladle over the remaining milk mixture. Sprinkle over the remaining parmesan. Set aside for 5 minutes to soak.
  3. Cover the dish with foil. Bake for 50 minutes. Increase the oven to 200C/180C. Uncover the dish and bake for a further 20-25 minutes or until the potato is soft and tender and the top is golden and crunchy. Sprinkle with the extra thyme, if using.