Potato, onion and Parmesan bake

November 10, 2014 (Last Updated: January 11, 2019)
Potato, onion and Parmesan bake

TO DRINK: Goats Do Roam Rosé 2009, with herbaceous tones and hints of wild strawberries.

Potato, onion and Parmesan bake

Serves: 4
Cooking Time: 1 hour 15 mins

Ingredients

  • 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

Instructions

1

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.

2

Preheat the oven to 180°C.

3

Butter a 20cm springform cake tin and sprinkle with 50g of the Parmesan.

4

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.

5

Continue with alternate layers of potato, cheese and rosemary until all the ingredients are used, ending with a layer of cheese topping.

6

Cover with foil and bake until the potatoes are cooked, about 45 minutes.

7

Remove the foil and continue to cook until the top is golden, about a further 5 minutes. Serve hot.

 

 

Send this to a friend