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Parmesan and ghee roasted potato gratin

Name: Potato gratin with ghee recipe
Yield: 6
Ingredients: 120g ghee; 4 onions, thinly sliced; 4 thyme sprigs; 2 fresh bay leaves; 1.5kg Dutch cream potatoes, thinly sliced; 500ml chicken stock; 20g parmesan; 50g breadcrumbs

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by Danielle Alvarez

Dec 13, 2024

"Because we’re using chicken stock in place of cream, this gratin has a much lighter taste, which works well in the summer months." - Danielle Alvarez

Recipe note: You’ll need a 23cm x 33cm x 6cm-deep (3L-capacity) rectangular baking dish

1/2 cup (120g) ghee, melted
4 onions, thinly sliced
4 thyme sprigs
2 fresh bay leaves
1.5kg Dutch cream potatoes, thinly sliced
2 cups (500ml) chicken stock
1/4 cup (20g) finely grated Parmigiano Reggiano or parmesan
1/4 cup (50g) fine store-bought breadcrumbs

Method

1.

Heat a large frypan with 1/4 cup (60g) of the ghee over medium-low heat. Add the onions and herbs and cook, stirring frequently, for 30 minutes, or until onions are very soft and caramelised.
2.

Remove and discard herbs. Transfer onions to a 23cm x 33cm x 6cm-deep (3L-capacity) rectangular baking dish and spread evenly over the base.
3.

Preheat oven to 200°C/180°C fan-forced. Meanwhile, layer potatoes on top of the onions in rows, overlapping slightly. Pour over stock, drizzle with remaining ghee and season to taste. Bake for 1 hour 15 minutes, or until potatoes are just cooked and top is lightly golden.
4.

Mix parmesan with breadcrumbs in a small bowl and sprinkle over potatoes. Bake for a further 15-20 minutes, until the breadcrumbs are toasted and the cheese is melted. Serve immediately.