Potato's Lyonnaise

Last week at The People's Kitchen i tried out an updated potato's Lyonnaise recipe. We had a whole load of leeks as well as potato's and onions so i layered the potato's, caramelised onion and buttered leeks in a roasting dish and topped with breadcrumbs and gruyere cheese.

Ingredients

5 large onions sliced thinly

10 medium potato's

3 leeks cleaned and chopped

fresh thyme

butter

gruyere cheese

 couple handfuls of breadcrumbs

Balsamic vinegar

Bouillon vegetable stock

Directions

*1*

Begin by caramelising the onions. Heat enough olive oil to coat the onions in a heavy based pan. Add the onions and a pinch of salt, turn down the temperature and saute slowly on the hob for around 20-25 minutes until soft and sweet. When soft add a glug of balsamic vinegar and a pinch of sugar, allow the vinegar to cook off then take off the heat.

*2*

Now soften the leeks. Add the chopped leeks to foaming butter and cook on a medium heat until soft. Add the picked thyme and a squeeze of lemon when done.

*3*

Cut the potato's into thirds and layer with the caramelised onion and leek (one layer potato then onion then potatio, onion, potato, leek). Pour over vegetable stock (enough to come one thumb tip away from the top. Finish off with the breadcrumbs and cheese and bake for 40 minutes at 180 degrees.