Creamy, cheesy French indulgence from Jamie Oliver.
Potatoes – 7-8 (medium sized)
Onions – 2
Olive oil – 2 tsp
Fresh cream – 100 ml
Parmesan cheese – to cover the surface
Cut the potato in wafer thin slices. Soak them in water. Parboil the potatoes in salted water, drain and keep aside.
Heat a oven and stove proof roasting tray, add oil, when hot tip in the onions. When pink add the stock cubes, sauté well. Add the potatoes and lightly toss. Add salt and pepper as per preference.
Flatten it on the tray. Pour in the cream and spread on the surface. Top with cheese. Broil @ 260 C till top is golden.
C till top is golden brown.
Serve as a side dish with chicken or beef.