Crushed Buttery Potatoes Gratin
Ingredients
- 500 g baby potatoes boiled
- 150 g smoked dry cured streaky bacon chopped
- 100 g butter browned
- 1 onion sliced
- 4 cloves garlic
- 1 tbsp capers drained
- 1 lemon sliced
- 75 g parmesan
- 40 g bread crumb
- Salt and pepper
- Salad leaves to serve
Method
- Place the baby potatoes in a saucepan and cover with water.
- Season well and bring to boil. Simmer for 30-40 minutes or until the potatoes are cooked through. Set aside.
- Preheat the oven to 220-240ËšC.
- Using a potato masher or spatula, crush each potato to create rough edges. Place them in a bowl.
- In a sautee pan, over medium heat, sauté the bacon pieces for 2 minutes, then add the butter and let the butter melt and foam until a light brown butter is achieved.
- At this stage add the garlic, onion slices and stir and cook for a further minute or so. Season well.
- Remove from the heat and add the lemon slices, and capers and herbs if using. Drizzle the mixture over the potatoes and toss to combine.
- In roasting pan, or cast-iron tray, transfer the potatoes mixture and sprinkle with parmesan and breadcrumb.
- Transfer in the oven for 10-15 minutes to crisp up, colour.
- Remove from the oven, and serve immediately with some salad leaves.
