Potato Gratin with Feta and Honeyed Onions

Method9 steps · about 1 hr 50 min

1. 1

   Step 1: Preheat the oven to 180°C. Heat the 2 tbsp sautéing olive oil in a pan and cook the chopped red onions (2) and garlic (2) until tender. Stir in the 1 tbsp honey and pinch of oregano, then set the onion mixture aside.

   Uses 2 tbsp olive oil for sautéing the onion and garlic · 2 red onions, finely chopped · 2 garlic cloves, finely chopped · 1 tbsp honey · 1 pinch oregano

2. 2

   Step 2: For the sauce, melt the 2 tbsp butter in a deep pan over medium heat. Whisk in the 2 tbsp flour to make a paste. Gradually whisk in the 1 cup vegetable stock, then the 1 cup cream, a little at a time, until smooth and creamy. Remove from the heat and season with salt and freshly ground pepper.

   Uses 2 tbsp butter · 2 tbsp flour · 1 cup vegetable stock · 1 cup heavy cream · Salt to taste for the sauce · Freshly ground black pepper to taste for the sauce

3. 3

   Step 3: Peel and thinly slice the 1.5 kg potatoes. Stir the raw potato slices and chopped spring onions into the prepared cream sauce until coated.

   Uses Smooth seasoned cream sauce · 1.5 kg potatoes, peeled and thinly sliced · A handful chopped spring onions

4. 4

   Step 4: Spread half the sauced potato mixture evenly in a gratin dish. Crumble the 150 g feta and reserve some of that same supply for serving; distribute the rest over this first layer. Add half the prepared onion mixture. Layer the remaining sauced potatoes, then the remaining onion mixture, and sprinkle the top with the handful of grated Parmesan.

   Uses Half for the lower layer and the remaining half for the upper layer · Part of the 150 g total crumbled feta; reserve some for serving · Half between layers and half on top · A handful grated Parmesan cheese for the top

5. 5

   Step 5: Cover the assembled dish with foil and bake at 180°C for 60 minutes, the covered portion of a total 90-minute bake.

   Bake gratin covered for the first hour · 60 minUses Assembled raw potato gratin

6. 6

   Step 6: Carefully remove the foil from the partly baked gratin so the top can colour during the final 30 minutes.

   Uses Gratin after sixty minutes covered

7. 7

   Step 7: Bake uncovered at 180°C for another 30 minutes, completing the 90-minute total. The top should be nicely coloured and a knife should pass easily through the potato layers; continue baking if the potatoes need longer to become tender.

   Final uncovered half-hour until potatoes are tender · 30 minUses Uncovered partly baked gratin

8. 8

   Step 8: If using the optional bacon (4 rashers), fry the four chopped rashers in a separate pan while the gratin finishes, until cooked and crisp. If omitting bacon, skip this step.

   Uses 4 rashers bacon, chopped and fried crisp for serving, optional

9. 9

   Step 9: Top the tender baked gratin with the optional cooked crisp bacon, if used, the reserved remainder of the same 150 g feta supply and chopped serving parsley. Serve eight side portions.

   Uses Tender browned baked potato gratin · Cooked bacon only if that topping was selected · Reserved remainder of the same 150 g total feta · Chopped parsley for the finishing garnish, as desired