This savory creation brings together tender potatoes and onions, layered and baked to perfection in a creamy sauce. Perfect for family dinners or special occasions, it’s simple to prepare and sure to impress. The removable handle allows for easy transition from stovetop to oven, ensuring even cooking and easy cleanup, so you can spend more time savoring this delicious homemade gratin.
| TYPE |
Side Dish |
| DIFFICULTY |
Easy |
|
SERVES |
6 Servings |
| PREP TIME |
25 Minutes |
| COOK TIME | 1 Hour |
Ingredients
- 3 white onions, thinly sliced
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 3 chopped garlic cloves
- 1.5 teaspoons dried herbs
- 3 pounds potatoes, cut into 1/16 inch slices
- Salt and pepper to taste
- 2/3 cup heavy cream
- 2/3 cup milk
- 2 tablespoons butter
Directions
- Preheat oven to 350°F
- Mix the chopped onions, olive oil, and salt in your ingenio fry pan. Place everything in the appliance bowl. Start the cooking process. Stir halfway through cooking.
- Once cooked, add the chopped garlic and dried herbs. Mix and set aside.
- Mix the potato slices, salt, and pepper in a bowl.
- To assemble the dish: place a third of the potatoes in a spiral shape at the bottom of your pan. Sprinkle half the roasted onions on top and then add another third of the spiral potatoes. Spread the remaining onions over the top, then finish the last layer with the remaining spiral-cut potatoes.
- Mix the cream and milk in a bowl and pour into the mold.
- Place the pan in the oven, remove the handle and cook for 1 hour.
- Once cooked, dot the surface with butter. Run the finishing cooking process.
- Enjoy straight away!
Pro Tip
Once the potatoes have been peeled, wash and slice them. Once sliced, do not rinse them or put them in a container filled with water. For this recipe, you need to keep the starch in the potatoes to help bind them together during cooking. If you want to make this recipe lactose-free, you can replace the milk and cream with vegetable stock. You can also replace the butter with olive oil.
