Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil or melted butter (plus more for greasing)
- 1 red onion, finely diced
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary leaves, chopped
- 250mL chicken stock or bone broth
- 250mL pouring cream
- Sea salt & freshly ground black pepper, to taste
- 700g potatoes, very thinly sliced (preferably with a mandolin or the side of a box grater so they are even)
- 150g Gruyère cheese, grated
Method
- Preheat the oven to 180°C (fan-forced).
- Heat the olive oil or butter in a skillet or low-sided Dutch oven. Add the onion and cook over moderate heat, stirring occasionally, until softened (a few mins).
- Add the garlic, thyme and rosemary and cook for 1 min, then set aside in a small bowl.
- Now mix the chicken broth, cream and a good pinch of sea salt and pepper in a large jug.
- Grease the skillet/Dutch oven. Arrange an overlapping layer of potato slices, a bit of the onion/herb mix and pour over some of the broth/cream. Repeat the layering with the remaining potatoes, onion/herb mix and broth/cream.
- Pour any remaining broth/cream on top.
- Cover the pan with a sheet of baking paper and then a sheet of foil (or if using a Dutch oven, use the lid).
- Bake the gratin until the potatoes are very tender, about 1 hour.
- Remove the foil and paper or lid and top with the cheese.
- Pop it under the grill to brown the top until crisp and golden.
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