Spiral potato gratin recipe
The perfect sidekick to a Sunday roast or fish supper, this visual potato gratin is sure to be a hit. Starring crisp sliced potatoes, smoky bacon, sweet onions and fragrant thyme, it is a side dish with a difference.
See method- Serves 6
- 15 mins to prepare 1 hr 10 mins to cook
- 210 calories / serving
Ingredients
- 1.25kg Cypriot or new potatoes, peeled
- 1 tbsp olive oil
- 4 rashers smoked streaky bacon, chopped
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 350ml chicken stock
- 4 thyme sprigs, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 885kJ 210.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 39.7gProtein 5.9gFibre 4.2g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandoline (see tip, right) or sharp knife, carefully slice the potatoes as thinly as possible.
- Heat the oil in a frying pan and cook the bacon for 2 mins, then stir in the onion and garlic and cook for another 5 mins, until the onion has softened.
- Spoon half the onion mix into a round ovenproof dish (roughly 1.5 litres). Arrange the potatoes on top of the onions, stacked on their edges in a spiral pattern. Spoon the remaining onions over the potatoes, pour over the stock, scatter over the thyme and season.
- Cover with foil and bake in the oven for 30 minutes, then remove the foil and bake for another 30 mins, until the potatoes are tender.
- Tip: If using a mandoline, rest the slicer on a flat surface so that it doesn't wobble while you slice.
- See more Healthy recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
