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Louise's two-potato gratin
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Whip up a crunchy two-potato bake featuring a secret ingredient for extra flavor and nutrients!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 375ml (1 1/2 cups) milk
  • 160ml (2/3 cup) chicken stock, or vegetable stock
  • 2-3 sprigs fresh lemon thyme or thyme
  • 900g Carisma potatoes, or Nicola potatoes, unpeeled, scrubbed
  • 650g sweet potato, peeled
  • 50g (2/3 cup) finely grated parmesan
  • Fresh thyme sprigs, to serve (optional)
Instructions:
  • In a frying pan over medium-low heat, warm the oil. Add the onion and garlic. Sauté for 4-5 minutes, stirring frequently, until the onion is soft and golden without browning. Pour in the milk, stock, and thyme. Warm the mixture gently over low heat until almost boiling (avoid boiling to prevent curdling). Season with pepper and set the sauce aside.
  • Preheat the oven to 180C/160C fan forced. Grease a 6.5cm-deep, 19.5 x 29.5cm (base measurement) ovenproof dish. Thinly slice the potatoes and sweet potatoes using a mandolin or sharp knife. Layer half of the slices in the dish, overlapping and pressing down firmly. Sprinkle half of the parmesan, then ladle half of the warm milk mixture. Repeat with remaining slices, milk mixture, and parmesan. Let it sit for 5 minutes to soak before baking.
  • 1. Cover the dish with foil and bake at 180C for 50 minutes. 2. Increase the oven temperature to 200C. 3. Uncover the dish and continue to bake for 20-25 minutes until the potato is soft and tender with a golden, crunchy top. 4. Sprinkle with extra thyme, if desired.

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