Italian Potato Gratin
This Italian potato gratin is the perfect side dish for Sunday lunch. Be prepared for a creamy, cheesy and gooey hug with every bite.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 medium pot
- 1 medium pan
- 1 cooking spoon
- 1 medium sized casserole dish preferably round or oval to achieve the circular design
Ingredients
- 7 medium sized King Edward spuds or another starchy type
- 1 medium sized onion
- 300 gr Galbanino cheese or fontina, scamorza, provolone
- 200 gr Italian cotto ham
- 150 ml cooking cream I am using Apro dairy free cooking cream
- salt to season
- pepper to season
- 1 pinch nutmeg
- 1 handful chopped parsley fresh or frozen
- 2 tbsp grated parmesan cheese
- 4 tbsp breadcrumbs
Instructions
- Prepare your ingredients for this recipe.7 medium sized King Edward spuds, 1 medium sized onion, 300 gr Galbanino cheese, 200 gr Italian cotto ham, 150 ml cooking cream, salt, pepper, 1 pinch nutmeg, 1 handful chopped parsley, 2 tbsp grated parmesan cheese, 4 tbsp breadcrumbs
- Peel the spuds but do not slice.
- Peel and cut your onion into small pieces.
- Add some water in a medium sized pot to boil, and boil the spuds whole for 15 minutes. It's better to set a timer so you don't overcook them.
- Add the cut onion to a medium sized pan, with a generous drizzle of Belmorso extra virgin olive oil. Leave to sauté at low heat for 7 to 10 minutes.
- Next, add the cooking cream with the onions, and season with salt and pepper, followed by a generous pinch of nutmeg. Leave to simmer for 5 minutes and then take off the heat.
- Drain your spuds, leave them to cool for 15 minutes before slicing them. I have sliced mine sideways for a more elongated shape.
- Slice all your Galbanino cheese. It's ok if you take one or two slices for your tasting :).
- Cut each slice of cotto ham into 6 squares.
- Prepare the breadcrumbs and parmesan mixture into a bowl, season with black pepper and mix.
- Add a handful of parsley to your onions and cream, and mix.
- You are now ready to assemble this dish. Prepare all the ingredients around you so they are easily reachable.
- Take one slice of potato, top it with one slice of ham, and then one slice of cheese. Now layer it on the side of your dish.
- Repeat the previous step until you have finished all your ingredients. Layer the mini potato sandwiches on the sides of your casserole, moving in a clockwise or anticlockwise direction. Once you have filled all the edges, move to the centre. You don't want to use a very large dish or you won't be able to create the desired layered circular effect.
- Alternatively, you can also make this recipe the traditional way, and layer your ingredients flat. If so, start with the potatoes, then the ham, then the cheese, and repeat until you finish all the ingredients. It's best to end with a layer of potatoes on top.
- Now, top your layered spuds with the onions cream mixture and spread using your cooking spoon.
- Finally, top with the parmesan breadcrumbs mix, and bake in the oven for around 45 hr or until the spuds are cooked, at 180 degrees Celsius. You can use a fork or a poking stick to test them after 40 to 45 minutes.
- Once ready, take out of the oven and serve alongside your protein of choice.
