Name: Potato and thyme gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup (250ml) shallow ovenproof dishes.; 10 gram butter; 1 thinly sliced onion; 40 gram butter, extra; 2 tablespoon plain flour; 1 cup milk; 2 teaspoon finely chopped fresh thyme; 1/2 cup grated cheddar cheese; 600 gram halved leftover roast potatoes in large bowl; 1/2 cup grated cheddar cheese, extra

Ingredients

1 cup (250ml) shallow ovenproof dishes.

10 gram butter

1 thinly sliced onion

40 gram butter, extra

2 tablespoon plain flour

1 cup milk

2 teaspoon finely chopped fresh thyme

1/2 cup grated cheddar cheese

600 gram halved leftover roast potatoes in large bowl

1/2 cup grated cheddar cheese, extra

Method

1.Preheat oven to 220°C/200°C fan-forced. Oil four 1-cup (250ml) shallow ovenproof dishes.

2.Melt butter in medium pan; cook onion, stirring, until softened. Remove from pan.

3.Melt extra butter in same pan; cook flour, stirring, until mixture thickens. Gradually stir in milk; cook, stirring, until sauce boils and thickens. Remove from heat; stir in thyme and cheese.

4.Use potato masher to gently crush potatoes in large bowl; stir in onion mixture. Stir white sauce into potato mixture. Spoon gratin mixture into dishes; sprinkle each with extra cheese.

5.Bake, in oven, about 20 minutes or until browned lightly.

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