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    Grana PadanoMeatVegetables

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

    Group 393Easy
    Group 3824 people
    T475 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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