John Myers
Ingredients for 2 servings:
- 500 g potatoes
- 300 g onion(s)
- 100 ml sherry
- 2 thyme sprigs or 1/2 tsp dried thyme
- 1 tbsp plum jam
- 200 ml vegetable stock
- 1 bay leaf
- 40 g butter, soft
- 60 g almonds
- Sea salt and pepper
- Oil for frying
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes
sophisticated vegetarian dish
Peel the potatoes and slice them as thinly as possible using a peeler. To prevent them from browning, place the slices in a bowl of cold water. Peel and thinly slice the onions, season with salt, and sauté in a pan with oil over medium heat until translucent. After about 10 minutes, deglaze the onions with sherry and simmer until the liquid has evaporated. Stir in the thyme and plum jam and season the mixture with sea salt and pepper. Roast the almonds in a pan without oil. Make the stock from homemade vegetable purée (you can also find a recipe at Chefkoch; you can use granulated stock instead). Bring the stock to a boil with half the butter and the bay leaf. Mix the other half of the butter with the almonds. Remove the potatoes from the water and drain well. Grease a baking dish and layer about half of the potatoes in a roof-tile-like layer. Place the onion mixture on top of the potatoes, cover with the remaining potatoes, and pour the stock over the potatoes. Top the potatoes with the butter and almond mixture. Preheat the oven to 180°C (350°F) and bake the gratin on the lowest rack for 60 minutes. Then increase the temperature to 200°C (400°F) and cook for another 15 minutes. It’s best to keep an eye on the dish; if the almonds start to brown too much, loosely cover the casserole with aluminum foil. We’ve also made this recipe with hazelnuts instead of almonds, and it was also delicious. If you want a crispy crust, you can mix some breadcrumbs into the almond and butter mixture.
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