Onion and Potato Au Gratin

 
 
 

Ingredients (10 portions)

Amount Measure Name
1.5 kg1.5kgPotatoes
400 g400gOnions diced
20 g20gThyme
2 g2gGround nutmeg
50 g50gFlora Buttery 2kg 
200 g200gCheddar cheese, reduced fat
225 ml225mlMeadowland Double – the benefits of double cream without the disadvantages 

Our products used in this recipe

Preparation

Advance Preparation
Pre heat an oven to 180ºC (375ºF) gas 5. Warm the serving plates. Prepare ingredients as above.

Method
1. Bring a pan of water to the boil and add the potatoes. Cook for 5 minutes or until just tender. Drain
well.
2. Heat the Flora in a suitable pan over a medium heat add the onions and cook until translucent and
lightly golden, stir through the thyme puree.
3. Lay half the potatoes in to a suitable baking dish and top with the 1/3 of the cheese and then the
onions and nutmeg.
4. Top with another 1/3 of the cheese then the remaining potatoes. Finish with the remaining cheese
and then pour over the Meadowland. Place into the oven and bake for 45 minutes until golden and
potatoes are tender and serve.

Serving suggestion
Serve with parsnips and or mashed carrot and swede.

Soft diet advice
This dish is naturally soft but can be blended at step 5 remove required amount and place into blender.
Can be served with mash potato and pureed vegetables.

Nutritional Advice
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
dish.

Reference Intakes for Adults

Each Serving of Onion and Potato Au Gratin contains

Reference Intakes for Adults

of an adults guideline daily amount

 
recipe number: 1-EN-135667 recipe code: R0034846
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr
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