Monday, 10 October 2011

How to make my potato au gratin...

This is my version of a back-home favourite, something that frequents our tables at family gatherings and bbqs - although mine is somewhat fancier and healthier, bar the extra cheese (I am a cheese freak)!
I guess its a good side dish to a medium rare steak (cook it right people) or a chook breast, or even a substantial vegetarian main..
You can pretty much take this recipe anywhere you want by adding any type of dairy, such as milk, sour cream, cream or yoghurt..and adding bacon or smoked salmon salmon plus any types of veg you prefer. The base, of course, being scalloped potatoes and 'au gratin' meaning french for baked with a brown crust - my preference being cheese (as many types as you like, I usually use mozza and cheddar), but you can use breadcrumbs, not as yummy. Always add an array of herbs on top before baking.

This particular occasion (dinner for my one) called for sundried tomatoes, lots of onion and garlic. But here are some possible flavor combinations:
** Bacon & leek
** Smoked salmon and capers
** Roasted red pepper and green onions
** Mushrooms and Swiss cheese
** Sundried tomatoes, kalamata olive and feta

But enough of me babbling on... here is the recipe...


4 large baking or waxy potatoes (not necessarily peeled) thinly sliced
1 large diced onion
1/4 cup sliced sundried tomatoes
6 garlic cloves minced
1 cup skim milk
1 cup fat-free greek yoghurt
1/2 packet french onion soup
2 cups grated mozzarella & cheddar cheese
Herbs de Provence or Italian mix

Place potatoes in baking dish and peel garlic                                  

Mince garlic as fine as you like

Dice onion
Slice sundried tomatoes into slithers
Combine yoghurt, milk and french onion soup until smooth. It will go a brown colour.
Layer potatoes, tomatoes, onion and garlic with half of the cheese in the middle. Slowly pour milk/yoghurt mixture over the whole dish and spread the remaining cheese on top. Sprinkle with herbs and bake for roughly an hour at 400 degrees Fahrenheit.
Enjoy while hot!

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