This delicious dish was one of four created by Chef Dan Doherty for a recent event showcasing Grana Padano cheese and San Daniele ham. It was so good, I’m very happy to be able to share the recipe on Kavey Eats.
Grana Padano Cheese, Confit Onion & Potato Gratin with Prosciutto di San Daniele
A real comfort-food kind of dish with the added indulgence of San Daniele ham. The gratin of confit onion and potatoes packs a wonderful punch of flavour from the Grana Padano cheese.
- 200 g potatoes, sliced ½ cm thick
- 2 cloves garlic
- Thyme sprig
- Olive oil
- 500 ml double cream
- 100 g Grana Padano, grated
- 8 slices Prosciutto di San Daniele
Preheat oven to 160 degrees.
Heat the cream with the garlic, thyme & rosemary and season with salt and pepper.
Allow to infuse for 20 minutes.
Strain into another pan, add the potatoes and warm through for 2-3 minutes.
To make the onion jam, heat the oil and sweat the onions and thyme over a medium heat until soft and golden. Add the salt, pepper, vinegar and sugar and reduce down until a glaze.
In a baking dish, add a layer of potatoes and evenly spread 1/3 of the onion jam over the potatoes.
Sprinkle 1/4 of Grana Padano on top.
Repeat this process 3 times using all of the onion jam and potatoes .
Top with the rest of the Grana Padano and bake in the oven for 40 minutes.
When ready, take out and lay the Prosciutto di San Daniele slices evenly on top. Serve immediately.
Save for later on Pinterest:
Kavey Eats attended the evening as a guest of the Grana Padano Protection Consortium and the Prosciutto di San Daniele Consortium. Recipe published with permission.