Potato, Onion and Cheese Gratin

by Bronwen Laight
Potato, Onion and Cheese Gratin


6-8 small-medium sized potatoes, peeled and very thinly sliced
2 small onions, peeled and thinly sliced
4 cloves crushed garlic
2 tbsp butter
salt and pepper
2 cups of milk or cream
1 bay leaf
Small bunch of fresh thyme
A couple handfuls of grated gruyere other cheese


Preheat oven to 200 degrees C. Melt the butter in a large heavy bottomed saucepan and add the sliced onions and garlic. Cook over a low-medium heat until soft. Add the milk or cream, thyme and bay leaf to the pot and give it a stir. Now add the sliced potatoes and a generous amount of salt and some pepper. Let it come to a boil then turn the heat down to a simmer and cook for about 5-10 minutes. Stir often to ensure the potatoes don’t stick to the bottom and burn. Remove the pot from the heat and stir in ½ of the grated cheese and pour the mixture into a baking dish (can be lined with baking paper for easy clean up) and top with the remaining cheese. Place the baking dish on an oven tray if it looks rather full so that it doesn’t boil over and create a mess in the oven. Bake the gratin until the top looks golden, the potatoes are soft and the liquid has thickened and reduced-approx. 20-30 minutes.

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