Spiral potato gratin

Spiral potato gratin recipe

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The perfect sidekick to a Sunday roast or fish supper, this visual potato gratin is sure to be a hit. Starring crisp sliced potatoes, smoky bacon, sweet onions and fragrant thyme, it is a side dish with a difference. See method

  • Serves 6
  • 15 mins to prepare 1 hr 10 mins to cook
  • 210 calories / serving
  • Healthy

Ingredients

  • 1.25kg Cypriot or new potatoes, peeled
  • 1 tbsp olive oil
  • 4 rashers smoked streaky bacon, chopped
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 350ml chicken stock
  • 4 thyme sprigs, leaves picked

Each serving contains

  • Energy

    885kj
    210kcal
    11%
  • Fat

    4g 6%
  • Saturates

    1g 5%
  • Sugars

    4g 4%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 39.7g Protein 5.9g Fibre 4.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandoline (see tip, right) or sharp knife, carefully slice the potatoes as thinly as possible.
  2. Heat the oil in a frying pan and cook the bacon for 2 mins, then stir in the onion and garlic and cook for another 5 mins, until the onion has softened.
  3. Spoon half the onion mix into a round ovenproof dish (roughly 1.5 litres). Arrange the potatoes on top of the onions, stacked on their edges in a spiral pattern. Spoon the remaining onions over the potatoes, pour over the stock, scatter over the thyme and season.
  4. Cover with foil and bake in the oven for 30 minutes, then remove the foil and bake for another 30 mins, until the potatoes are tender.

Tip: If using a mandoline, rest the slicer on a flat surface so that it doesn't wobble while you slice.

See more Healthy recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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