1 tsp Cumin Seeds
2 tsp Curry Powder
½ tsp Red Chilli Flakes
¼ cup Olive Oil
6 cup thinly sliced Onions
1 Tbls Butter
570g Potatoes, thoroughly washed
250g Colcom Streaky Bacon, diced
1 cup Cream
1 kg ripe Tomatoes, washed
A small handful of Basil, thinly sliced (just before use)
Salt and freshly ground Black Pepper
- Preheat oven to 180°C with a rack in the top third.
- Combine all spices in a bowl and set aside.
- You can start the onions while you prepare potatoes and tomatoes. Heat half the olive oil, in your largest skillet or Dutch Oven over high heat. When hot stir in the onions along with a few pinches of salt. Cook for a few minutes, stirring often, until the onions soften 4-5 minutes. Turn the heat down to medium and stir in the butter. Stirring regularly, cook another 10-15 minutes at this temperature, or until the onions just begin to caramelise a bit. Turn down the heat a bit more and cook onions until deeply golden, this might take another 20 minutes. A minute before the onions are finished stir in the spice mixture. Remove pan from heat and set aside onions.
- In the meantime use a mandolin to slice your potatoes with skin on or peeled, or thinly slice with a sharp knife. Place in a medium bowl along with the cream, 1 tsp salt and some pepper.
- In a separate skillet add a splash of olive oil and sauté the streaky bacon until cooked and slightly crispy.
- Using a sharp knife slice the tomatoes into 6mm slices. Arrange across a large plate and sprinkle with salt and pepper.
- Smear half the caramelised onion and half the bacon across the base of an oven-proof Pyrex dish, or gratin/baking dish. Take half the potatoes and half the tomatoes and layer on top of the onion layer. Drizzle with a couple of tablespoons of cream from the potatoes and a tablespoon of olive oil. Season with the layer with a pinch of salt and half the basil.
- Scatter the remaining onions and bacon across the potatoes and tomatoes already in the pan. Then arrange another layer of potatoes and tomatoes on top of the onion and bacon layer. This will be the top of your gratin, so do your best to make it look nice. Pour over remaining cream from the potatoes and the last of the olive oil across the top. Season with another pinch of salt and the remaining basil. Gently press down the vegetables so that the cream comes through the layers of vegetables evenly.
- Cover tightly with aluminium foil and bake for 2 hours or until potatoes are completely tender throughout. Increase the oven temperature to 230°C, carefully uncover gratin and cook for another 30 minutes, or until the top takes on a lovely golden colour.