This is a traditional Italian potato side-dish originating from Basilicata region, in the South of Italy. It’s basically made with layers of potatoes, onions and tomatoes seasoned with breadcrumbs, dried oregano and Pecorino cheese.
“Arraganate’ is the dialect word for ‘au gratin’.
Sweet crab and mild nutty tasting Emmental contrast with the slightly sour Kefir yoghurt in this simple starter. You could use cream instead of yoghurt if you prefer. The mixture is enough to fill two scallop shells.
Ingredients (makes 2)
15g Emmental grated
1/2 tsp Aleppo pepper...
Prep time: 40 minutes, which includes browning the onions, but you can do other prep as that occurs.
Cook time: 1 hour
Rest time: 5 minutes?
Serves: Would be great for a pot luck or dinner party!
Scalloped Potatoes Au Gratin with Onions and Cabbage
* 1 tablespoon avocado oil or buttter...
Each month we choose a different and accessible dish so that most of us can join in, cook and post the results. This month's dish is the 'Gratin'. We are interpreting this in the widest sense to include layered oven-baked dishes such as the classic Potato Dauphinoise or dishes baked in the oven...