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Potato Gratin with Spring Onions

One cannot have Christmas Dinner without potatoes! Serve this dish hot out of the oven. It makes for a lovely contrast to the turkey served warm or at room temperature.
Potato Gratin with Spring Onions
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You Will Need:

Main Dish
  • 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 25 g Ina Paarman’s Liquid Vegetable Stock
  • 1 cup (250 ml) fresh cream
  • 3 T (45 ml) butter
  • fresh thyme or marjoram, 2 sprigs
  • ¼ cup (60 ml) cheddar cheese, grated
  • ¼ cup (60 ml) fresh breadcrumbs
Main Dish
  • 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 25 g Ina Paarman’s Liquid Vegetable Stock
  • 1 cup (250 ml) fresh cream
  • 3 T (45 ml) butter
  • fresh thyme or marjoram, 2 sprigs
  • ¼ cup (60 ml) cheddar cheese, grated
  • ¼ cup (60 ml) fresh breadcrumbs

Ina’s Tip

Do warm the cream etc. as described, it makes all the difference to the flavour and speeds up the cooking process.

Method:

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.

Potato Gratin with Spring Onions

One cannot have Christmas Dinner without potatoes! Serve this dish hot out of the oven. It makes for a lovely contrast to the turkey served warm or at room temperature.
Potato Gratin with Spring Onions

You Will Need:

Main Dish
  • 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 25 g Ina Paarman’s Liquid Vegetable Stock
  • 1 cup (250 ml) fresh cream
  • 3 T (45 ml) butter
  • fresh thyme or marjoram, 2 sprigs
  • ¼ cup (60 ml) cheddar cheese, grated
  • ¼ cup (60 ml) fresh breadcrumbs
Ina’s Tip

Do warm the cream etc. as described, it makes all the difference to the flavour and speeds up the cooking process.

Method:

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.

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