Taste

Serves 4

50 g butter, plus extra for greasing 1 Tbsp extra-virgin olive oil 3 onions, finely sliced Salt flakes and freshly ground black pepper 3 garlic cloves, finely sliced 1L chicken or vegetable stock 6 desiree potatoes (about 1.2 kg) 1 small handful of thyme, leaves picked 2 Tbsp finely grated parmesan

Preheat the oven to 180°C. Grease a 2-litre baking dish with butter. Heat the butter and olive oil in a sauté pan over high heat. Add the onion and a pinch of salt, cover and cook for 5 minutes. Stir through the garlic. Turn the heat down to low, cover and cook, stirring every 5 minutes, for 25 minutes. Remove the lid and cook, stirring regularly, for a further 10 minutes, or until the onion is softened. Transfer to a bowl. Add the stock to the pan, bring to the boil and cook for 8–10 minutes until reduced by one-third. Meanwhile, cut the potatoes into 1mm thick slices, or as finely as you can. Alternatively, slice on a mandoline. Arrange two layers of the potato slices in the base of the prepared dish, allowing them to overlap slightly. Season with a pinch of salt and pepper. Now add half of the onion, spreading it out evenly, then scatter over half of the thyme. Repeat the process with the remaining potato, onion and thyme, ensuring the last layer is potato. Press down lightly to compress. Little by little add the hot stock so it has time to trickle into the gaps. Sprinkle over the parmesan, cover the dish with foil and bake for 40 minutes. Remove the foil and bake for a further 20–30 minutes until the potato is golden brown and meltingly tender. Test this by piercing the centre of the gratin with a sharp knife. If it goes in without resistance, it’s ready. Cool for at least 10 minutes before serving.

Slow cooker method

Grease the slow cooker with butter. Follow steps 2 and 3. Follow step 4, layering the potato slices, onion and thyme in the prepared slow cooker. Top with the stock, then cover loosely with foil, pressing down on the potato mixture. Cover with the lid and cook on high for 3 hours, or until the potato is meltingly tender and most of the liquid has been absorbed. Preheat the grill element in the oven. Transfer the potato to a baking dish or use the slow cooker dish. Sprinkle over the parmesan and grill for 4–5 minutes until the top is golden and bubbling. Cool for 10 minutes before serving.

For more potato perfection, head to canberraweekly. com.au and check out Justine Schofield’s potato gnocchi recipe – buon appetito!

Potato perfection

This week, food writer Libby Kimber has prepared an ode to everyone’s favourite vegetable: the humble potato. And, since there’s no better time than the cooler months to whip out the slow cooker, there’s a method in here for that, too!

Recipe from The Slow Cook by Justine Schofield, published by Plum, RRP $39.99, photography by Rob Palmer.

Missing the tastes of Easter? Here are two snacks for on the go that will transport you back to those delicious delicacies!

Carrot cake smoothie

1 cup Califia Farms unsweetened vanilla almond milk 1 frozen banana 1 carrot, grated 2 Tbsp oats 1 Tbsp almond butter 1 medjool date, pitted 1 tsp grated ginger 1/4 tsp cinnamon 1/2 tsp desiccated coconut, for topping

Blend all ingredients together until smooth and creamy. Top with coconut and serve.

Recipe by Sami Bloom (@samibloom) for Califia Farms.

Hot cross bun protein balls

2 Tbsp Mayver’s unsalted peanut butter 1/4 cup fresh orange juice 1/4 cup almond meal 1/4 cup desiccated coconut 1/4 cup vanilla protein powder 1/4 tsp orange zest 1/4 cup currants 1/4 tsp mixed spice 1/4 tsp cinnamon

In a mixing bowl combine Mayver’s unsalted peanut butter with orange juice Add remaining ingredients and mix to combine well. Used hands to mix well if needed. Texture should hold together once rolled into a ball. Use 1 tablespoon extra orange juice if needed. Store in refrigerator until ready to eat.

Recipe by Casey-Lee Lyons (@livelovenourishaus) for Mayver’s.

$1499 ea

Barking Mad Range

750mL Bottles The Barking Mad range pays tribute to winery Dachshunds past and present who, upon hearing the Bedford truck rumbling down the road laden with fruit, go completely Barking Mad! Enjoy these wines with friends, be they furry, mad... or both.