5kg The Food Heroes Marco Pierre White Roast Potatoes
50g Fresh Thyme, chopped
500g Kitchen Ready Caramelised Red Onions
1.25 litres Essential Cuisine Beef Stock Mix
50g Essential Cuisine Premier Veal Jus
750g Gruyère Cheese, grated
100g Butter
300g Panko Breadcrumbs
30g Flat Leaf Parsley, chopped
1. Cook the Marco Pierre White Roast Potatoes according to the packet instructions until golden and crispy. Toss the cooked potatoes with the chopped thyme and season to taste.
2. Gently heat the Caramelised Red Onions in a large frying pan and fold through the potatoes, along with half of the grated Gruyère cheese.
3. In a saucepan, combine the Beef Stock Mix and Premier Veal Jus. Bring to a simmer until glossy and reduced slightly.
4. Melt the butter in a frying pan. Add the panko breadcrumbs and parsley, then cook until golden and crisp. Allow to cool before mixing with the remaining Gruyère cheese.
5. Divide the potato mixture evenly between 10 serving bowls or dishes.
Spoon over the veal jus gravy.
6. Finish with the Caramelised Red Onions and Gruyère breadcrumb topping and serve immediately.
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