This is a seriously good potato dish. It’s also very easy and only has three ingredients (well, four if you count the oil). It can be prepped for the oven in around 15 minutes and then it will happily bake away while you prepare whatever else you’re going to serve with it (might I suggest chicken sauté with caramel and lemon and cavolo nero with fennel seeds).
This dish tastes simply and delightfully of the ingredients that comprise it. The onions impart a sweetness and silky texture, the potatoes become tender and creamy (with bonus crunchy bits around the edges), and the garlic is a lovely background note.
Potato, onion and garlic gratin (Lois Daish, Dinner at Home, p.118)
1 onion, sliced
2 cloves garlic, sliced
3 tablespoons oil
1 kg large potatoes
sea salt & freshly ground pepper
Heat the oil in a frying pan until moderately hot and then add the onion and garlic; fry until golden. Meanwhile, slice the potatoes into 5mm rounds. Put the potatoes into a wide baking dish (if you have one with a lid, such as a Le Creuset, use that). Pour over the onions, garlic and oil and turn the potatoes slices over and over so that they are coated with the oil. Cover the dish with its lid or aluminium foil and bake at 200°C for about an hour, until the potatoes are very tender.
[…] served the chicken sauté with caramel and lemon with cavolo nero with fennel seeds and a potato, onion and garlic gratin, which made for a lovely almost-winter Sunday […]