Creamy potato gratin with caramelised onions
The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake
2 tbsp olive oil
2 onions, thinly sliced
2 thyme sprigs, leaves picked, plus extra to serve
150ml double cream
175ml milk
1½ kg/2lb 12oz large potatoes, peeled and thinly sliced
Butter, for greasing
100g creme fraiche
85g parmesan, grated
1 Up to two days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
2 Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 1½ hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
3 On the day, heat the oven to 220C/200C fan/ gas 7. Uncover the gratin, spread the creme fraiche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.