Potato & Onion Gratin

Ingredients

Serves 4 – 6

2 lb new potatoes halved lengthways
300 ml (½ pint) double cream
90g (3 oz) parmesan cheese
Salt and ground black
125 g Taleggio cheese sliced *
2 tablespoons oil
1 bunch spring onions, chopped
1 large red onion, peeled and chopped
 2 cloves garlic, peeled and chopped

* taleggio is a soft Italian cheese it can be substituted with brie, camembert or mozzarella

Method:

1. Heat the oven to 220 ºc or gas mark 6
2. Cook the potatoes in salted water for 5 mins and drain well
3. Place potatoes in an ovenproof dish.  
4. Pour the cream over and add half the parmesan and toss well and season
5. Arrange the taleggion slices over the top.  Cover with foil and cook for 20 25 mins.
6. Heat the oil and fry the onions and garlic for 2 -3 mins until just starting to soften, but so they retain their colour.
7. Remove foil and stir in the onions and sprinkle with the rest of the parmesan. 
8. Leave uncovered and cook for a further 10 -15 mins until bubbling and golden brown.

Serving suggestion.  Serve hot with sausages

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