A perfect accompaniment to roast lamb, beef or chicken!
1 onion, finely chopped
1 clove garlic, minced
Generous pinch of Blue Grass Spice Blend
4 medium potatoes, peeled and thinly sliced
½ cup of vegetable or chicken stock
½ cup of cream
2 tbl butter
2 tbl Extra Virgin Olive Oil
Salt & Pepper
Preheat oven to 180˚C. In a pan, sweat the onion in extra virigin olive oil and butter over a moderate heat until it has softened but not colored. Add the garlic and Blue Grass Spice Blend and sweat for a minute further.
To make the gratin, spread half the onion mixture evenly across the bottom of a casserole dish. Top with a layer of the potato slices, followed by another layer onion and finely the remaining potatoes. Season with Salt and Pepper. Combine the hot water and the stock and stir to dissolve. Add the cream and stir.
Pour the stock/cream mixture over the potatoes carefully until the mixture reaches the top. Cover with foil and place in the pre-heated oven for 40 minutes. Remove the foil and cook for another 20-30minutes until the top of the potatoes are golden and crispy. Scrumptious served as a vegetarian meal with a green salad.