Cheesy Potato Gratin
This Cheesy Potato Gratin recipe is the ultimate comfort food. Layers of tender, thinly sliced potatoes are cooked in a rich, creamy sauce infused with thyme melted cheese. Baked to golden perfection, this gratin boasts a satisfyingly crisp top and a sumptuously gooey center that will warm your soul with every bite.
Ingredients
- 3 kg large potatoes peeled and sliced
- 1 yellow onion finely chopped
- 2 tbsp tablespoons olive oil
- Pinch of chilli flakes
- 3-4 small tinned/jar anchovies
- 2 tbsp unsalted butter
- 400 g full-fat coconut cream
- 6-7 stalks fresh thyme
- 1 cup cup cheddar or gouda cheese grated
- Salt and pepper to taste
Instructions
- Turn the oven on to 200 degrees Celcius to warm up.
- Cook the onions in olive oil until softened and slightly browned. Use a large pot that can fit all the potatoes and that is oven-proof.
- Add the chilli flakes and anchovies and allow the anchovies to melt into the onions.
- Add the potatoes to the same pot with the tin of coconut milk, butter and enough water to just over the potatoes. The liquid mixture should only just cover the potatoes because it won't be drained and will form the sauce. Add the stalks of thyme and salt and pepper and boil until very, 15–20 minutes.
- Remove the potatoes from the stove once the liquid has reduced to a sauce and add the grated cheese on top and place in the oven on the grill at 200 degrees celsius for another 5-10 minutes to melt and brown the cheese.
- Remove once the cheese has bubbled and browned and enjoy!