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Grana PadanoMeatVegetables

Grana Padano, confit onion & potato gratin with Prosciutto di San Daniele

Name: Grana Padano, confit onion & potato gratin with Prosciutto di San Daniele
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 4 people
Cuisine: Italian
Ingredients: 200g potatoes, sliced ½ cm thick; 2 cloves garlic; Thyme sprig; Olive oil; Salt; Pepper; 500ml double cream; Rosemary sprig; 100g Grana Padano, grated; 8 slices of Prosciutto di San Daniele; 2 onions, finely sliced; 50ml balsamic vinegar; Thyme; Salt; Pepper; 1 tsp sugar; Oil for cooking

Easy

4 people

75 min

Ingredients

200g potatoes, sliced ½ cm thick

2 cloves garlic

Thyme sprig

Olive oil

Salt

Pepper

500ml double cream

Rosemary sprig

100g Grana Padano, grated

8 slices of Prosciutto di San Daniele

Ingredients for onion jam (6 tbsp):

2 onions, finely sliced

50ml balsamic vinegar

Thyme

Salt

Pepper

1 tsp sugar

Oil for cooking

Preparation

STEP 1

Preheat oven to 160 degrees. Heat the cream with the garlic, thyme & rosemary and season with salt and pepper. Allow to infuse for 20 minutes. Strain into another pan, add the potatoes and warm through for 2-3 minutes.

STEP 2

To make the onion jam, heat the oil and sweat the onions and thyme over a medium heat until soft and golden. Add the salt, pepper, vinegar and sugar and reduce down until a glaze. In a baking dish, add a layer of potatoes and evenly spread 1/3 of the onion jam over the potatoes. Sprinkle 1/4 of Grana Padano on top. Repeat this process 3 times using all of the onion jam and potatoes.

STEP 3

Top with the rest of the Grana Padano and bake in the oven for 40 minutes When ready, take out and lay the Prosciutto di San Daniele slices evenly on top. Serve immediately.

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