Creamy potato bake with caramelised onion

Starch
 
creamy potato bake

Recipe from: 8/1/2006 12:00:00 AM
Preparation time: 20
Cooking time: 45
 
 

Ingredients

 
  • 30
    ml
    olive oil
  • 2
    onions, cut into thin rounds
  • 30
    ml
    balsamic vinegar
  • 30
    ml
    brown sugar
  • 6
    large potatoes, peeled and cut into thin slices
  • 4
    salt and freshly ground black pepper, to taste
  • 500
    ml
    cream
  • 250
    ml
    Parmesan or pecorino shavings
Servings: Change Serving
 
 

Method

 
Oven temperature: 220°C
1. Preheat the oven. Heat the olive oil in a frying pan and sauté the onions over a medium heat until soft and glossy. Add the balsamic vinegar and brown sugar and stir-fry for 5 minutes or until the onions begin to caramelise.

2. Arrange a layer of potato slices in a greased, ovenproof dish (approximately 32 x 21cm), season with salt and black pepper and arrange a layer of caramelised onions on top. Repeat the layers with the remaining potatoes and onions and end with a layer of potato slices. Pour the cream over, sprinkle the Parmesan or pecorino shavings on top and bake for 30-45 minutes or until golden brown and cooked. Cut into portions and serve.

 

Read more on: starch  |  bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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