Quick Meals, Vegetarian
Published on April 22, 2014
Comments 5

Caramelised Onion & Greens Gratin

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Comfort food:

noun: comfort food; plural noun: comfort foods

1. Food that provides consolation or a feeling of well-being, typically having a high sugar or carbohydrate content and associated with childhood or home cooking.

“Grandma always made the best mashed potatoes and gravy, they’ve become a comfort food for me”.

This dish right here falls head first into this category. You can never grow weary of a good potato gratin…it’s actually very hard to make a bad one. All mistakes are gently smothered in a creamy cheese sauce sprinkled with herbs and bread crumbs. A perfect disguise for a tasty dish! That’s the beauty of comfort food though; it’s not so much the presentation but the warm taste and the memories…hm hmm mmmm! Let’s get started!

Caramelised Onion and Greens Gratin

  • Servings: 8-10 servings
  • Difficulty: easy
  • Print

Ingredients
2 kg Red Skin Potatoes
2 Handfuls of chopped greens
1 medium onion sliced
3 garlics crushed
2 spring onions - sliced
4-5 sage leaves, finely chopped (save a few for garnish)
pinch salt
pinch pepper
1/2 vegetable stock jelly
568ml of milk
1 tbsp Dijon Mustard
1 egg - beaten
1 tbsp flour
pinch of Turmeric powder
200g of mature cheddar cheese
Panko breadcrumbs
50 g Butter (unsalted)
1 tbsp oil
Method
The Potatoes
Peel and slice the potatoes into 1/2 inch slices and part boil in a pot of salted water, the potatoes should be still be slightly firm in texture. Drain the potatoes in a colander and leave to cool down.
The Greens
Take the chopped greens, onion, garlic and spring onions saute them in a saucepan until caramelised. Then season to taste (with the vegetable stock jelly, salt etc..). Then set aside to cool.
The Sauce
In a medium pot, melt the butter and flour under a medium heat until they form a thick paste. Then little by little add the milk to ensure no lumps are created. When you have stirred in all the milk, add the remaining seasoning (including the tumeric powder and then the cheese and chopped sage and turn off the flame. Keep whisking the sauce help help it to cool down and thicken the mixture.
When the sauce has cooled down, whisk in the beaten egg and set aside.
The Assembly
IMG_7495
Layer a rectangle pan with melted butter and one layer of the potatoes. Then take a ladle of the sauce and pour it over the potatoes, spreading it out to the corners so that it’s even.
Then sprinkle some of the greens and caramelised onions on top of the cheese sauce.
Start the next layer with the potatoes again and continue until you have filled the dish.
The last layer should be a layer of cheese sauce which you then add a sprinkle of cheese and chopped sage to.
Finally sprinkle panko crumbs all over the top of the gratin dish and drizzle with olive oil to help the crumbs to remain crispy.
Bake in the oven (Gas Mark 6/ 200 C) for 20 mins or until golden.

 

 

 

 

 

 

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