Don’t waste the potato skin!
I very rarely bother to peel potatoes before cooking them but with this traditional recipe from Guernsey I didn’t have any choice. This is an easy, and very cheap, way of making a potato gratin with the addition of the peeled skin giving a tasty crunchy topping.
This pie is also quite low fat as it only uses a little bit of milk and cheese. However, it would be even better with extra cheese or chopped bacon added to the layers of potato 🙂
I think this is perfect as a side dish for a roast dinner. If you have to take a dish to a Thanksgiving gathering then this might suit. You can also eat it on its own for lunch.
The only slight drawback is that it does take a little while to bake.
Ingredients – serves 6 as a side dish:
- 500g/1 lb potatoes
- 1 medium onion, halved and thinly sliced
- 1/2 cup grated cheese
- 2 tbsp plain (all purpose) flour
- pinch of salt
- freshly ground black pepper
- 1/2 cup milk
- 2 tbsp dried breadcrumbs (from a packet is fine)
- 50g/2 oz butter, diced
- few fresh parsley leaves, optional, to decorate
- Heat your oven to 200C/180C fan forced/390F. Grease a pie dish with some cooking spray or a little butter.
- Peel the potatoes, putting the peeled skin into a medium bowl.
- Thinly slice the peeled potatoes and layer the slices into the pie dish along with the sliced onions. Also scatter a little cheese over each layer.
- Add the flour, salt and pepper to the bowl containing the peeled potato skin and stir to coat the peelings in the flour.
- Scatter the coated peelings over the top of the potato in the pie dish.
- Pour over the milk, then scatter over the breadcrumbs and pieces of butter.
- Bake for 30 minutes, then turn the oven down to 180C/160C fan forced/350F and bake for approximately another 60-70 minutes, until the potatoes in the middle of the pie dish are cooked through.
- Remove from the oven and leave to sit for 5 minutes before serving topped with fresh parsley leaves, if you have them.