Creamy potato bake with caramelised onion
|30.00 ml||fresh chillies — 573|
|2.00||onions — cut into rounds|
|30.00 ml||vinegar — balsamic|
|30.00 ml||brown sugar|
|6.00||potatoes — large, peeled and thinly sliced|
|4.00||salt and freshly ground black pepper — to taste|
|250.00 ml||parmesan cheese — or pecorino shavings|
Preheat oven to 220°C.
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 caramelize.
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.