Serve this Potato Gratin with Spring Onions as a delicious side to any meal
1 kg ± 6 – 8 potatoes, peeled
Ina Paarman’s Potato Spice
1 bunch spring onions, sliced
¾ cup (180 ml) fresh full cream milk
1 x 25g Ina Paarman’s Liquid Vegetable Stock
1 cup (250 ml) fresh cream
3 T (45 ml) butter
2 sprigs, fresh thyme or marjoram
¼ cup (60 ml) cheddar cheese, grated
¼ cup (60 ml) fresh breadcrumbs
Adjust oven rack to middle position and preheat oven to 180°C.
Slice the potatoes thinly, don’t wash, and immediately layer half in a buttered ovenproof dish. Season very lightly with Potato Spice. Top with spring onions. Finally layer the remaining potatoes and season lightly with Potato Spice.
Bring milk, Liquid Vegetable Stock, cream, butter and thyme to the boil and pour in on the side of the dish.
Sprinkle a mixture of cheese and breadcrumbs over, cover with a loose sheet of baking paper and bake covered for 45 minutes. Remove paper and bake open for a final 15 – 20 minutes until the potatoes are tender and the top nicely browned.
By: Ina Paarman