Fantastic Fondue Gratin
Happy New Year! I hope you all had a fantastic night bringing in the new year whatever you got up to. To celebrate and to provide some contrast to all the healthy 'new year, new me' stuff you will find online today, I present you with one of my all time favourite comfort foods, ideal for any hangover you may or may not have...
This is my version of potato gratin or dauphinoise or cheesy chips - whatever you want to call it! I've added chunky bread croutons, fried onions and garlic and a good splash of white wine to the proceedings to truly make this the ultimate side dish. Creamy, decadent and oh so comforting, this recipe will kick of the year with a bang!
Fantastic Fondue Gratin
Serves 2
200g floury potatoes, chopped into small chunks
Knob of butter
1 small onion, finely sliced
1 garlic cloves, finely chopped
75g good quality country bread, torn into bite-size chunks
125g cheese (I used a mixture of stilton and Lancashire)
150ml double cream
100ml dry white wine
Spread the chunks of bread on a baking sheet and put in the oven at 120°C/fan100°C/gas ½ for 5-10 minutes until the edges are crisp but not coloured.
Preheat the oven to 170°C/fan150°C/gas 3½.
Bring a large pan of water to the boil, then cook the potatoes for 6-7 minutes. Drain, then spread out on kitchen paper and leave to steam for a few minutes until cool enough to handle.
Meanwhile, melt the butter in a frying pan, add the onions and cook gently for 5 minutes. Add the garlic and cook for another 5 minutes until the garlic is fragrant and the onions are translucent but not coloured.
In a 1 litre gratin dish, scatter half the bread and half the potatoes in a layer, then top with half the onions and half the cheeses. Season well with salt and pepper and drizzle over half the cream and half the wine. Repeat the layers with the rest of the bread and potatoes, onions and cheeses, cream and wine. There should be a good layer of cheese and cream at the top.
Transfer to the middle of the oven and bake for 1 hour or until golden, bubbling and crisp on top. Leave to stand for 5 minutes, then serve.
This is my version of potato gratin or dauphinoise or cheesy chips - whatever you want to call it! I've added chunky bread croutons, fried onions and garlic and a good splash of white wine to the proceedings to truly make this the ultimate side dish. Creamy, decadent and oh so comforting, this recipe will kick of the year with a bang!
Fantastic Fondue Gratin
Serves 2200g floury potatoes, chopped into small chunks
Knob of butter
1 small onion, finely sliced
1 garlic cloves, finely chopped
75g good quality country bread, torn into bite-size chunks
125g cheese (I used a mixture of stilton and Lancashire)
150ml double cream
100ml dry white wine
Spread the chunks of bread on a baking sheet and put in the oven at 120°C/fan100°C/gas ½ for 5-10 minutes until the edges are crisp but not coloured.
Preheat the oven to 170°C/fan150°C/gas 3½.
Bring a large pan of water to the boil, then cook the potatoes for 6-7 minutes. Drain, then spread out on kitchen paper and leave to steam for a few minutes until cool enough to handle.
Meanwhile, melt the butter in a frying pan, add the onions and cook gently for 5 minutes. Add the garlic and cook for another 5 minutes until the garlic is fragrant and the onions are translucent but not coloured.
In a 1 litre gratin dish, scatter half the bread and half the potatoes in a layer, then top with half the onions and half the cheeses. Season well with salt and pepper and drizzle over half the cream and half the wine. Repeat the layers with the rest of the bread and potatoes, onions and cheeses, cream and wine. There should be a good layer of cheese and cream at the top.
Transfer to the middle of the oven and bake for 1 hour or until golden, bubbling and crisp on top. Leave to stand for 5 minutes, then serve.
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