Cheese and Onion Potato Gratin
Thinly sliced potato and onion simmer in milk under melted Cheddar for a soft, creamy gratin that makes a filling dinner for one.
5 min
Prep
15 min
Cook
1
Serves
580
Calories
Macros · per serving
26g protein
69g carbs
23g fat
Ingredients
For 1 servings
- 300 g potato
- 75 g onion
- 150 ml 2% milk
- 60 g cheddar cheese
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- 1
Wash the potato and cut into slices about 2 mm thick; finely slice the onion and grate the Cheddar. Choose Cheddar made with vegetarian rennet. Timings below are for a 1000-watt microwave; in a 700–900-watt machine, lengthen heating intervals as needed and follow the tenderness and temperature checks.
- 2
Put the potato, onion, milk, salt and pepper in a wide 1.2-litre microwave-safe casserole. Toss to separate the slices, spread evenly and cover with a vented microwave-safe lid. Microwave at 100% power for 5 minutes.
- 3
Carefully uncover away from your face. Stir thoroughly, separating slices and moving those from the edges into the centre. Cover, rotate the dish half a turn and microwave at 100% power for 4 minutes. Test several potato slices with a knife; if not completely tender, stir and microwave covered at 100% power in 1-minute intervals, usually another 1–2 minutes.
- 4
Stir gently to coat the tender potatoes in the milky sauce, then spread the Cheddar over the top. Cover and microwave at 70% power for 1 minute, until melted. Leave covered for 3 minutes, then check that the centre and several other spots reach 165°F/74°C. If needed, heat covered at 100% power in 30-second intervals, then stand covered for another 3 minutes and recheck. Serve the whole gratin as one meal.
- 5
Keep milk and cheese refrigerated at 40°F/4°C or below until needed; refrigerate any leftovers within 2 hours.
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