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

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

. Difficulty: Easy . Serves: 4 people . Preparation time: 1 hour and 15 minutes

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.
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.
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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