MasterChef Australia judge Andy Allen shares his secret potato gratin recipe

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MasterChef judge Andy Allen shares his simple recipe for the perfect potato gratin – and he uses a VERY surprising secret ingredient

  • MasterChef judge Andy Allen shared simple recipe for the perfect potato gratin
  • The Australian chef revealed the unusual secret ingredient he uses in his recipe
  • You’ll need potatoes, thickened cream, onion, cheese and a tin of anchovies 

By Cindy Tran for Daily Mail Australia

Published: | Updated:

MasterChef Australia judge Andy Allen has revealed the unusual secret ingredient he uses to bake the perfect potato gratin. 

The chef said you’ll need Dutch cream potatoes, thickened cream, butter, brown onions, rosemary, garlic, cheddar cheese, parmesan, breadcrumbs and surprisingly, a tin of anchovies.

‘One of my all time favourite bangers to serve with steak,’ Andy wrote on Instagram.

MasterChef judge Andy Allen has shared his simple recipe for the perfect potato gratin

The Australian chef revealed the unusual secret ingredient he uses is anchovies

The Australian chef revealed the unusual secret ingredient he uses is anchovies 

To make the dish, he started by melting the butter over medium heat, before adding the olive oil and sliced onions.

‘Slowly cook them down for about 20 minutes or until they’re soft and caramelised,’ Andy explained in the method.

Next, add the rosemary and garlic, then season with salt and pepper.

While the onions are caramelising, Andy suggested the soaking the sliced potatoes in the cream, season with salt and pepper.

To assemble the gratin, he said you need to arrange a layer of potato slices over the base of the dish, overlapping slightly, topped with caramelised onions. Repeat this step three times

To assemble the gratin, he said you need to arrange a layer of potato slices over the base of the dish, overlapping slightly, topped with caramelised onions. Repeat this step three times

The chef said you'll need Dutch cream potatoes, thickened cream, brown onions, rosemary, garlic, cheddar cheese, parmesan, breadcrumbs and, most surprisingly, a tin of anchovies

The chef said you’ll need Dutch cream potatoes, thickened cream, brown onions, rosemary, garlic, cheddar cheese, parmesan, breadcrumbs and, most surprisingly, a tin of anchovies

To assemble the gratin, he said you need to arrange a layer of potato slices over the base of the dish, overlapping slightly, topped with caramelised onions.

‘Repeat this until you have three layers of potatoes. On the third layer, drape over the anchovy fillets,’ he said.

If anchovies doesn’t tickle your fancy, Andy said you can use smoked bacon instead.

Finishing with another layer of potatoes, along with the thickened cream, topped with cheddar and parmesan cheese over the top.

He baked the potato gratin in the oven at 180 degrees Celsius for 45 minutes or until the potatoes are tender and the top is golden. 

Finally, he suggested sprinkling the breadcrumbs over the top and place under the grill under it’s ‘browned, golden, crunchy, bubbly and epic’.

Andy Allen’s potato gratin recipe

INGREDIENTS 

1kg Dutch Cream potatoes, peeled and finely slice 2-3mm

300ml thickened cream

75g butter

50m extra virgin olive oil

3 brown onions, finely sliced

1/2 bunch of rosemary

4 garlic cloves, finely sliced

1 tin of anchovies

150g cheddar cheese, grated

50g Parmesan cheese, grated

1/4 cup of breadcrumbs

Salt and pepper 

METHOD 

Pre-heat oven to 180C.

Place a large frying pan over a medium heat, melt down the butter and then add the olive oil. Next add the sliced onions and slowly cook them down for about 20 minutes or until they’re soft and caramelised. When your onions are 10 minutes in, add the rosemary and then after 15 minutes add the sliced garlic. Season well with salt and pepper.

Whilst the onions are cooking, soak the potatoes in the cream and season with salt and pepper.

Time to layer. In a non-stick baking tray, make a layer of the potatoes, then dot it with some of the caramelised onions. Repeat this until you have three layers of potatoes. 

On the third layer, drape over the anchovy fillets. Top with one more layer of spuds, pour over any excess cream left in the bowl and scatter over the cheddar and Parmesan cheese.

Cover the tray with foil and slide into the oven at 180’c for 45 minutes. Remove the foil, scatter over the breadcrumbs and place under the grill until it’s golden brown.