1 tsp Butter
450 ml Cream (or oat/soya cream)
0.5 tsp Freshly grated nutmeg
1 clove, tsp Garlic
60 g Gruyère cheese
2.5 kg Largely waxy potatoes
120 g Parmesan
0.5 tsp Sea salt
250 g Spanish onions
10 sprig Thyme
Peel and finely dice the onions and garlic. Wash and peel the potatoes then finely slice them with a mandoline. Finely grate both types of cheese. Wash the thyme and shake it dry then pluck and finely chop the leaves.
Ingredients
250 g Spanish onions, 1 clove, tsp Garlic, 2.5 kg Largely waxy potatoes, 60 g Gruyère cheese, 120 g Parmesan, 10 sprig Thyme
Preheat the oven to 190 degrees (top/bottom heat). Meanwhile, heat the butter in a small frying pan and sauté the onions and garlic for 2–3 minutes until translucent. Mix the two types of cheese with the cream, thyme, salt, pepper and nutmeg in a large bowl.
Ingredients
1 tsp Butter, 450 ml Cream (or oat/soya cream), 0.5 tsp Sea salt, 0.5 tsp Freshly grated nutmeg
Add the sautéed onions and sliced potatoes to the cream & cheese mixture and mix well. Re-season the cream sauce. Transfer the finished mixture to an oven dish, pressing it down firmly, and bake in the oven for about 55 minutes until golden brown.
1010.5
30.71 g
49.89 g
106.75 g
