TO DRINK: Goats Do Roam Rosé 2009, with herbaceous tones and hints of wild strawberries.
Potato, onion and Parmesan bake
- 50ml butter
- 30ml (2 tbsp) olive oil
- 2 red onions, finely sliced
- 3 leeks, sliced
- 3 garlic cloves, finely chopped
- 150g Parmesan, grated
- 6 potatoes, thinly sliced
- 400g mozzarella, grated
- 2 sprigs of rosemary, leaves only
Melt the butter and oil in a frying pan and sauté the onion, leeks and garlic until soft, about 10 minutes. Remove from the pan and set aside.
Preheat the oven to 180°C.
Butter a 20cm springform cake tin and sprinkle with 50g of the Parmesan.
Arrange the potatoes in an overlapping layer on the bottom and up the sides of the tin. Spread with some of the onion mixture, mozzarella, remaining Parmesan and rosemary.
Continue with alternate layers of potato, cheese and rosemary until all the ingredients are used, ending with a layer of cheese topping.
Cover with foil and bake until the potatoes are cooked, about 45 minutes.
Remove the foil and continue to cook until the top is golden, about a further 5 minutes. Serve hot.