Caramelised Onion & Crispy Bresaola Potato Gratins

Issy Goldsmith's Crowd-Pleaser



The easiest little starter or crowd-pleaser, with creamy four-cheese potato gratins topped with caramelised onion and crispy bresaola.



Ingredients
  • 1 pack of Potato Utopia 4 Cheese Potato Gratins
  • 2 onions
  • 1 tbsp olive oil
  • ½ tbsp brown sugar
  • 1 tsp apple cider vinegar
  • Salt, to taste
  • 30g bresaola
  • Finely chopped parsley, to serve

Method
  1. Cook the potato gratins according to the packet instructions.
  2. Meanwhile, finely slice the onions. Heat the olive oil in a large fry pan over medium heat and add the onions. Cook for 15–20 minutes, stirring regularly, until softened, translucent and caramelised.
  3. Once the onions have reduced, add the brown sugar, apple cider vinegar and a pinch of salt. Cook for another 1–2 minutes until sticky and caramelised.
  4. In a small pan, lightly fry the bresaola slices until crispy.
  5. Top the potato gratins with the caramelised onion, crispy bresaola and finely chopped parsley.


Share: