Andy Allen's potato gratin recipe

 

Andy Allen's potato gratin recipe

INGREDIENTS 

1kg Dutch Cream potatoes, peeled and finely slice 2-3mm

300ml thickened cream

75g butter

50m extra virgin olive oil

3 brown onions, finely sliced

1/2 bunch of rosemary

4 garlic cloves, finely sliced

1 tin of anchovies

150g cheddar cheese, grated

50g Parmesan cheese, grated

1/4 cup of breadcrumbs

Salt and pepper 

METHOD 

Pre-heat oven to 180C.

Place a large frying pan over a medium heat, melt down the butter and then add the olive oil. Next add the sliced onions and slowly cook them down for about 20 minutes or until they're soft and caramelised. When your onions are 10 minutes in, add the rosemary and then after 15 minutes add the sliced garlic. Season well with salt and pepper.

Whilst the onions are cooking, soak the potatoes in the cream and season with salt and pepper.

Time to layer. In a non-stick baking tray, make a layer of the potatoes, then dot it with some of the caramelised onions. Repeat this until you have three layers of potatoes. 

On the third layer, drape over the anchovy fillets. Top with one more layer of spuds, pour over any excess cream left in the bowl and scatter over the cheddar and Parmesan cheese.

Cover the tray with foil and slide into the oven at 180'c for 45 minutes. Remove the foil, scatter over the breadcrumbs and place under the grill until it's golden brown.