Smashed Roast Potato and Thyme Gratin Recipe

Name: Smashed Roast Potato and Thyme Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g butter (2 ounces); 1 medium brown onion, sliced thinly (150g or just under 5 ounces); 1 leek, white and inner green tender leaves, thinly sliced; 2 -4 garlic cloves, crushed; 600 g roast potatoes, cut into halves (just over 19 ounces); 2 tablespoons plain flour; 1 cup milk (250ml/8 fl.oz. ); 2 teaspoons fresh thyme, finely chopped; sea salt, to taste (add with caution as the potatoes were undoubtedly salted when first cooked); fresh ground black pepper, to taste; ½ cup sunflower seeds (optional); 2 slices rindless bacon, fat removed, chopped; 1 cup cheddar cheese, coarsely grated (120g or just under 4 ounces)

Servings: persons

60 g butter (2 ounces)
1 medium brown onion, sliced thinly (150g or just under 5 ounces)
1 leek, white and inner green tender leaves, thinly sliced
2 -4 garlic cloves, crushed
600 g roast potatoes, cut into halves (just over 19 ounces)
2 tablespoons plain flour
1 cup milk (250ml/8 fl.oz. )
2 teaspoons fresh thyme, finely chopped
sea salt, to taste (add with caution as the potatoes were undoubtedly salted when first cooked)
fresh ground black pepper, to taste
½ cup sunflower seeds (optional)
2 slices rindless bacon, fat removed, chopped
1 cup cheddar cheese, coarsely grated (120g or just under 4 ounces)

1
Preheat the oven to 220C/200C fan-forced/400F/gas mark 6; oil four 1-cup (250ml/8 fluid ounce) shallow ovenproof baking dishes.
2
Melt 10g of the butter in a medium saucepan; cook the onion, leek and garlic, stirring, until softened.
3
Meawhile, use a potato masher to gently crush the potato in a large bowl; stir in the onion, leek, garlic mixture.
4
Melt the remaining butter in the same pan, add flour; cook, stirring, until the mixture thickens and bubbles; gradually stir in the milk; cook, stirring, until the white sauce boils and thickens; remove the pan from the heat; sir in the thyme and half the cheese.
5
Stir the white sauce into the potato mixture; spoon the gratin mixture into the prepared dishes; sprinkle each with the chopped and grated cheese.
6
Bake in the oven for about 20 minutes or until lightly browned and the bacon is crisp.
7
NOTE: What Australians call a brown onion is what Americans call a yellow onion, and I'm not sure what everyone else calls them.
8
For some reason - though I've done so in the past - I wasn't able to include this in the ingredients.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 60 g butter (2 ounces), 1 medium brown onion, sliced thinly (150g or just under 5 ounces), 1 leek, white and inner green tender leaves, thinly sliced, 2 -4 garlic cloves, crushed, and more.

Yes, Smashed Roast Potato and Thyme Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smashed Roast Potato and Thyme Gratin

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