Home Recipes Cider gratin potatoes with cheesy rye crumb recipe

Cider gratin potatoes with cheesy rye crumb recipe

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The cheesy crumb on this dish tends to make it sense additional considerable, but the potatoes perform effectively just cooked in the buttery cider and mustard. You could increase some fried lardons or hunks of ham hock as well, layering them with the potatoes. And if you’re serving this dish as a side, why not prepare dinner a couple of thick pork chops and make a quick creamy mustard sauce?

Timings

Prep time: 15 minutes 

Cooking time: 1 hour 30 minutes

Serves 

2 as a principal, 3 as a side

Ingredients

  • 80g butter
  • A massive brown onion, finely sliced
  • 520ml dry cider
  • A pair of thyme sprigs
  • 1 tbsp Dijon mustard
  • 490g potatoes, pretty finely sliced (a thing floury, not waxy)
  • A little nutmeg, grated
  • 60g rye sourdough (or white sourdough + ½ tsp caraway seeds), crusts eliminated
  • 45g Cheddar, coarsely grated
  • 1 tbsp olive oil

Technique

  1. Preheat the oven to 200C/gas 6.
  2. Established a small frying pan about a reduced-medium warmth with the butter. Once it’s melted, incorporate the onion with a major pinch of salt. Fry for 10 minutes, or right up until the onion has softened and started out to brown a little. Established aside. (If you’re adding bacon or lardons or some other type of pork, fry it off with the onions at the time they’ve experienced a couple of minutes cooking on their individual).
  3. Pour the cider into a compact saucepan around a medium heat. Incorporate the thyme sprigs and a big pinch of salt. Convey to the boil and simmer for two minutes. Whisk in the mustard and cook dinner for yet another moment.
  4. Start layering the potatoes in your gratin dish, alternating between a layer of potato and a layer of sweated onion. Period just about every layer with salt and a tiny grated nutmeg.
  5. Pour about the warm cider. It must occur all the way up the gratin dish and virtually (but not really) deal with the potatoes.
  6. Set foil more than the dish and bake for 45 minutes. Then remove the foil and cook for another 20 minutes.
  7. In the meantime, split the bread into items. You want tiny, uneven chunks, not crumbs. Mix them with the cheese and olive oil in a bowl, then sprinkle more than the best of the potatoes.
  8. Switch the heat up to 250C/gasoline 9 and bake for a further 15 minutes, or till almost everything is effervescent and the cheese and bread is golden brown.





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