Potato Gratin with Parme­san

Gourmet (South Africa) - - ENTERTAINING -

We’ve added smoky ba­con, Parme­san and sour­dough crumbs to up the savoury good­ness of this clas­sic. Pop it on the bot­tom shelf of the oven once you turn the heat down for the beef – they’ll be done at the same time. Prep time 20 min, cook 1 hr 10 min (plus stand­ing)

Serves 8

1T olive oil

3 rash­ers smoky ba­con, rinds

re­moved, thinly sliced 1 gar­lic clove, finely chopped 600ml pour­ing cream

1kg Dutch cream pota­toes,


1 small onion, thinly sliced 80g finely grated Parme­san,

plus ex­tra for scat­ter­ing 30g but­ter, diced, plus 30g,


50g coarse sour­dough bread­crumbs

1/2t smoked pa­prika

1. Pre­heat oven to 180˚C and but­ter a 25cm-di­am­e­ter oven­proof dish. Heat oil in a fry­ing pan over medium-high heat, add ba­con and fry un­til crisp (2 to 3 min­utes), then add gar­lic and stir un­til fra­grant.

Set aside. 2. Place cream in a bowl. Thinly slice pota­toes on a man­dolin straight into the cream and sea­son gen­er­ously. Layer pota­toes in pre­pared dish, scat­ter­ing ba­con, onion and a lit­tle Parme­san be­tween lay­ers and sea­son­ing well as you go. Pour cream over to cover (you may not need it all) and dot with cubes of but­ter. Place on a bak­ing tray lined with bak­ing pa­per and bake un­til golden brown and bub­bling (50 min­utes to 1 hour). 3. Com­bine bread­crumbs in a bowl with melted but­ter and pa­prika, sea­son to taste and scat­ter over gratin, then scat­ter with a lit­tle ex­tra Parme­san. Bake un­til crumbs are golden (6 to 8 min­utes), stand for 10 min­utes, then serve with the roast beef.

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