Jamie Oliver’s Perfect Potato Gratin
After much consideration, I bought a good mandoline while in Canada! Of course, this was going to be my first recipe using it, and it worked out great! I managed not to slice my fingers and both the potatoes and onions were oh so evenly sliced. I made a few changes to Jamie’s recipe, like dropping the chestnuts and substituting onions. In case you are wondering, these are not scalloped potatoes with mushroom soup like our mothers made, but it is equally tasty…
Jamie Oliver’s Perfect Potato Gratin (adapted)
Serves 4 hungry men!
Preheat the oven to 200°C/400°F. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
Add the potatoes to the cream mixture and most of the thyme leaves and stir well. Spoon one-half into the gratin dish and shake to even everything out. Add the sliced white onions. Follow with other half of potatoes. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
Meanwhile, fry the bacon in a little olive oil until crispy and golden or use Ready Crisp precooked bacon. Add the remaining thyme and stir in the chestnuts. (I skipped the chestnuts and used more onions). When your gratin is ready, remove the foil and spoon the bacon and chestnut/onion mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.
Posted on May 24, 2013, in Side Dishes and tagged bacon, bay leaves, Carnation Evaporated milk, chestnuts, garlic, gratin, Jamie Oliver, mandoline, onions, Parmesan cheese, potatoes, scalloped potatoes, thyme. Bookmark the permalink. 2 Comments.