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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Potato and Parmesan Gratin

 
Type of Dish: Side
Serves:
4
Prep Time:
15 min
Marinating Time:
Cooking Time:
20 min
Primary Ingredient:
Best Suited for: Winter barbie

‘Doctor, doctor, I feel my arteries clogging’. You won’t find this one in any diet books, other than for the barking mad.

How good is it though? It’s disgustingly rich and creamy/crisp – just perfect with a lovely big slice of beef and the sweet, peppery carrot relish.

Goes Well With

Ingredients

  • 4
    large
    Desiree Poatoes
    or other good quality waxy potatoes
  • 1
    cup(s)
    Grated Parmesan
  • 2
    tbsp
    Chopped Rosemary
    or thyme leaves
  • 150
    g
    Butter
  • 1
    cup(s)
    Pouring Cream
  • Sea Salt
    to taste
  • Black Pepper
    to taste

Directions

  • 1 Peel and slice potatoes about 1/3 cm thick.
  • 2 Grease a small baking pan or large soufflé dish and reserve.
  • 3 Melt the butter in a large frying pan and gently fry the potatoes until nearly half cooked and well soaked with the butter.
  • 4 Arrange layers of potatoes then parmesan then herbs and sea salt and black pepper, finishing with a covering of parmesan. Pour cream into the dish.
  • 5 Bake at about 180 degrees in a pre heated barbecue with no heat directly under the baking dish for about 20 minutes until potatoes are cooked through and the top is golden brown.
  • 6 Serve with any barbecued or roast red meat.

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