Recipe Louise's two-potato gratin : Practical and Delicious

Recipe Louise's two-potato gratin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Louise's two-potato gratin. You are currently reading Recipe Louise's two-potato gratin : Practical and Delicious. This recipe is the creation of the chef Louise Keats. Recipe Louise's two-potato gratin requires 25m, cook 1h 10m and serve 6. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Create a super crispy two-potato bake with Louise Keat's secret recipe! Sweet potato adds flavour plus bonus nutrients.

Ingredients:

10 Ingredients

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  1 tbsp extra virgin olive oil
  
  
  


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  1 brown onion, finely chopped
  
  
  


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  1 garlic clove, finely chopped
  
  
  


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  375ml (1 1/2 cups) milk
  
  
  


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  160ml (2/3 cup) chicken stock, or vegetable stock
  
  
  


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  2-3 sprigs fresh lemon thyme or thyme
  
  
  


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  900g Carisma potatoes, or Nicola potatoes, unpeeled, scrubbed
  
  
  


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  650g sweet potato, peeled
  
  
  


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  50g (2/3 cup) finely grated parmesan
  
  
  


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  Fresh thyme sprigs, to serve (optional)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Heat the oil in a frying pan over medium-low heat. Add the onion and garlic. Cook, stirring often, for 4-5 minutes until the onion is soft and golden but not browned. Add the milk, stock and thyme. Gently heat the mixture over a low heat until almost boiling (do not boil or the mixture will curdle). Season with pepper and set aside.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 180C/160C fan forced. Grease a 6.5cm-deep, 19.5 x 29.5cm (base measurement) ovenproof baking dish. Use a mandolin or sharp knife to thinly slice the potatoes and sweet potato. Layer half of the potato and sweet potato slices in the prepared dish, slightly overlapping, pressing down firmly as you go. Sprinkle over half the parmesan. Ladle over half the warm milk mixture. Layer over the remaining potato and sweet potato and ladle over the remaining milk mixture. Sprinkle over the remaining parmesan. Set aside for 5 minutes to soak.
  
  
  


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  Step 3
  
  
  
  
  Cover the dish with foil. Bake for 50 minutes. Increase the oven to 200C/180C. Uncover the dish and bake for a further 20-25 minutes or until the potato is soft and tender and the top is golden and crunchy. Sprinkle with the extra thyme, if using.
  
  
  

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