Recipe
Ingredients
Garlic confit
1 bulb garlic
1 cup olive oil, extra virgin
Potato bake
2.25lbs / 1.25kg starchy potatoes (4 – 6 large potatoes), russet or Sebago
3.5oz / 100g brie cheese, sliced into thin strip
4 large onions, halved and finely sliced
½ tbsp sticky balsamic
½ cup of white wine
1 cup parmesan, grated
1tbsp butter
2 ½ tbsp olive oil
Salt and pepper
Parsley (optional)
Method
Garlic confit
1. Preheat the oven to 250°F/120°C
2. Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
3. Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It’s important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 – 2 hours or until the garlic has browned in colour and has become soft in texture. Remove the garlic cloves from the oil and store all but 2 ½ tablespoons of the oil in an airtight container or glass jar to use at a later date. Using the back of a fork, mash up the garlic confit cloves and set to the side for now.
Potato bake
1. To make the caramelised onions, heat ½ tablespoon of olive oil or the garlic confit olive oil in a heavy based deep oven proof saucepan over medium heat. When sizzling, add the onion. Immediately reduce the heat to low and cook for 60 minutes, stirring occasionally.
2. After 60 minutes of cooking, turn the heat to medium and add the white wine. Stir through until fully absorbed by the onions. Add the balsamic glaze and the garlic confit, stir through and cook for an additional 2 – 3 minutes or until sticky and golden. Season with a pinch of salt and remove from the pan.
3. Preheat the oven to 355°F/180°C
4. Using a sharp knife or mandolin, very finely slice the potatoes into 1/8 inch / 3mm circle shapes.
5. In the same pan the onions were cooked in, coat the bottom and edges of the pan with butter. Begin to layer the potatoes in a circle shape. Layer 1/3 of the caramelised onions over the potatoes, followed by 1/3 of the sliced brie and 1/3 of the grated parmesan. Season with salt and pepper. Repeat for 2 more layers. On the final layer, grate over a little extra parmesan and drizzle with 1 tablespoon of the garlic confit oil or olive oil.
6. Cover with alfoil and bake for 60 minutes, removing the alfoil for the final 15 minutes to get the top golden and crispy.
7. Serve immediately with some fresh parsley if using.
