Knob of butter
Glug of NOMU Extra Virgin Olive Oil
1 onion, peeled and finely chopped
1 clove garlic, minced
Generous pinch NOMU One for All Rub
4-6 Mediterranean potatoes, peeled and thinly sliced (depending on their size)
1/2 cup (125 ml) hot water
1 tsp (5 ml) NOMU Vegetable STOCK
1/2 cup (125 ml) cream
NOMU Sea Salt and Black Pepper
Preheat your oven to 180°C.
Heat the oil and butter in a large frying pan and sweat the onion over medium heat until softened but not coloured. Add the garlic and One For ALL Rub and cook for a minute further. Remove from the heat.
To assemble the gratin, spread half the onion mixture evenly across the bottom of the casserole dish. Top with a layer of the potato slices, followed by a layer of the remaining onion and remaining potatoes. Season with salt and pepper.
Combine the hot water and the STOCK and stir to dissolve. Add the cream and stir. Pour the stock/cream mixture over the potatoes carefully until the mixture reaches the top.
Cover with foil and place in the oven for 40 minutes. Remove the foil and cook for another 20-30 minutes until the top of the potatoes are golden and crispy.
Tips: This potato bake is scrumptious served as a vegetarian meal with a green salad. It also makes a perfect accompaniment to roast lamb, beef or chicken.
Knob of butter
Glug of NOMU Extra Virgin Olive Oil
1 onion, peeled and finely chopped
1 clove garlic, minced
Generous pinch NOMU One for All Rub
4-6 Mediterranean potatoes, peeled and thinly sliced (depending on their size)
1/2 cup (125 ml) hot water
1 tsp (5 ml) NOMU Vegetable STOCK
1/2 cup (125 ml) cream
NOMU Sea Salt and Black Pepper
Preheat your oven to 180°C.
Heat the oil and butter in a large frying pan and sweat the onion over medium heat until softened but not coloured. Add the garlic and One For ALL Rub and cook for a minute further. Remove from the heat.
To assemble the gratin, spread half the onion mixture evenly across the bottom of the casserole dish. Top with a layer of the potato slices, followed by a layer of the remaining onion and remaining potatoes. Season with salt and pepper.
Combine the hot water and the STOCK and stir to dissolve. Add the cream and stir. Pour the stock/cream mixture over the potatoes carefully until the mixture reaches the top.
Cover with foil and place in the oven for 40 minutes. Remove the foil and cook for another 20-30 minutes until the top of the potatoes are golden and crispy.
Tips: This potato bake is scrumptious served as a vegetarian meal with a green salad. It also makes a perfect accompaniment to roast lamb, beef or chicken.
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