Gino D'Acampo's recipe sour cream potato bake with aubergines and taleggio
Ingredients
- 5 tbsp olive oil
- 300 g10½ oz aubergines, cut into 2cm cubes
- 650 g23 oz onions, finely sliced
- 1 tbsp soft brown sugar
- 950 g33½ oz Jersey Royal potatoes, peeled
- 220 g7¾ oz sour cream
- 1 tbsp thyme, finely chopped
- Butter, for greasing
- 250 g8¾ oz taleggio cheese, chopped into small pieces
- 300 ml10½ fl oz vegetable stock
- Salt and white pepper
Method: How to make Gino's sour cream potato bake
Heat the olive oil in a large frying pan and fry the aubergines over a medium heat for about 15 minutes until golden and crispy. Transfer using a slotted spoon to a plate.
Reduce the heat to moderate and cook the onions with the sugar in the frying pan for about 20 minutes until soft and caramelised. Stir occasionally.
Meanwhile, put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, cook for about 10 minutes, then drain. Preheat the oven to 220°C/gas 7.
Once the potatoes are cool enough to handle, cut into 1cm-thick slices. Place in a large bowl and gently mix with the sour cream and thyme. Season with salt and pepper.
Butter a shallow 2-litre ovenproof dish and cover the base with half the potatoes. Sprinkle with the onions, aubergines and two-thirds of the chopped Taleggio.
Cover evenly with the remaining potatoes and pour over the vegetable stock. Sprinkle the remaining cheese on top and cook in the centre of the oven for about 40 minutes or until golden brown. Remove from the oven and leave to rest for five minutes.
Serve immediately with a crisp green salad.
