Monday, 21 January 2013

Sea Salt Baked Potatoes and Creamy Onion Gratin

This weekend we finally got around to eating our Christmas Pudding.  That sounds bad but this is even worse, it was the pudding for Christmas 2011!  Fortunately, Christmas Pudding has a very long shelf life.  It's the booze, you see, it's filled with booze.  Steaming hot with cold double cream, it was delicious!  The pudding is gone but there was a bit of cream left over....just enough to make a creamy gratin of onions for lunch.



And to have with the gratin, Sea Salt Baked Potatoes! I made this dish for two but I will give you the recipe to make enough for four people.   



Wash and dry four fat potatoes.  Stab a knife or fork into the potatoes so they can release steam as they cook. Rub them with vegetable oil and sprinkle them with sea salt. Place the potatoes on a baking sheet and put them in a hot oven to bake, 400F/200C.  They will take 45 minutes to an hour to bake, depending on the size of the potatoes.  



Onion Gratin is so easy to make all you need is a couple of large yellow onions, some cheese, a bit of cream and a slice or two of bread, day old bread is best. 



Peel the onions and slice them into thin-ish strips.  Put a frying pan on a low flame and add a Tablespoon of vegetable oil.  Place the onions in the pan and cook very slowly until the onions become soft and translucent.   Sprinkle with a bit of salt and pepper. 



Pour in a bit of double cream,  enough to make a nice sauce over the onions.  I like LOTS of cream.  Let the cream and onions cook together for a few minutes then pour them into a greased baking dish.



Now here comes the 'gratin' bit.  Take two slices of bread and cut them into small croutons.  Chop or grate about 1/2 cup of cheese, you choose the cheese you like.  Mix the bread croutons and cheese together and sprinkle over the top of the creamy onions. 



Pop the baking dish into the oven with the baking potatoes. Cook until the croutons are golden, the cheese melted and the cream is bubbling like lava.  It should take about 20 - 30 minutes.



When the potatoes are crispy on the outside and soft on the inside, you are ready to serve.



Carefully cut open the potatoes, add a bit of butter if you like, and a big scoop of Onion Gratin.  



Enjoy!  But watch out ...this is HOT STUFF!

5 comments:

  1. This comment has been removed by the author.

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  2. Looks delicous! I like baked potatoes.
    I had to google what a "Christmas-Pudding" is, because "pudding" is in Germany only used for a milk-based dessert similar to blancmange (with different flavours like vanilla or chocolade)
    Have a nice day!
    Calendula

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    1. I also have an issue with the English use of 'pudding'. When we say pudding in America we usually mean a custard type dessert. In Britain, pudding can be anything from a meat dish in pastry to a dessert course at the end of a meal. English is such a complicated language! : )

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  3. Oh my, this sounds like heaven on a plate!! I must make this and soon! Is double cream and heavy whipping cream the same thing?

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    1. Yes, when I say double cream that is the same as whipping cream. Single cream is very much like Half and Half. We have the most amazing dairy products here because we have lush grass for grazing all year around. : )

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