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