Amanda's potatoes au gratin

    Amanda's potatoes au gratin

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    About this recipe: A gourmet twist on au gratin potatoes, I developed this show-stopping side dish with caramelised onions and fresh herbs.

    Serves: 6 

    • 4 large onions, thinly sliced
    • 7 tablespoons light brown soft sugar
    • 110g butter
    • 6 large King Edward or Maris Piper potatoes, scrubbed and sliced
    • 250ml double cream
    • 2 sprigs fresh rosemary, chopped

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. Place onion, butter and brown sugar into a large frying pan over low heat. Cook, stirring occasionally, until the onions have caramelised, about 45 minutes.
    2. Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm baking dish with butter.
    3. Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.
    4. Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.
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