Cheesy Potato & Onion Gratin
This is a deliciously cheesy potato gratin with a hint of Spanish flavour from smoked paprika. I’m using half Gruyere and half Manchego, but you can use just Cheddar or Gruyere if you prefer. You can also use just milk instead of cream for a (slightly) healthier option.
Method
Preheat the oven to 200C/180Cfan. Lightly butter a 1.2l casserole/baking dish.
Put the cream and milk into a saucepan over a low-medium heat and add the garlic, bay and thyme. Season with salt and pepper and bring just to the boil. Remove from the heat.
Layer 1/3 of the potato slices in the bottom of the dish and season with salt and pepper. Add 1/3 of the onion slices, slowly pour in a third of the cream and then scatter over 1/3 of the cheeses. Repeat the layers twice more – ensuring that the cream comes up to the bottom of the top layer of potatoes – and finishing with cheese on top. Dust with the paprika.
Cover the dish with foil and bake in the oven for 60 minutes. Remove the foil and bake for a further 10-15 minutes or until the potatoes are tender and the top is golden.
Allow to rest for a few minutes before serving scattered with a few thyme leaves.
Ingredients
- small knob of butter, for greasing
- 400ml double cream
- 150ml milk
- 1 tsp fresh thyme leaves, plus extra to serve
- 1 small clove of garlic, minced
- 1 bay leaf
- 3 large (approx 800g) Russet or Yukon Gold potatoes, peeled, sliced thinly (approx 3mm, with a mandoline if you have one)
- 1 small onion, thinly sliced
- 100g Manchego cheese
- 100g Gruyere cheese
- ½ tsp smoked paprika
- sea salt & freshly ground black pepper