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Potato gratin

* 2 tbsp butter
* 3 lg potatoes, peeled and thinly sliced
* Salt & pepper
* 1 cup of milk or 1/2 milk and 1/2 cream
* 1/2 cup grated cheese

Method
1. Melt butter in large heavy based pan (small camp oven would work) over medium heat
2. Layer the potatoes, season and over milk/cream.
3. When milk begins to simmer, reduce heat and cook for 20-25 mins until potatoes are tender.
4. Sprinkle with cheese and cook 3-4 mins to melt cheese. If you like a browned top, give it a blast with your kitchen torch or put under the griller (if you have one).

Chooks note: recipe thanks to Catherine Lawson, ON THE ROAD, September 2016.
Catherine serves this with red wine steaks. We cooked this in a bush camp and it was delish!

Red wine sauce
1. Melt 2 tbsp butter and cook 1 finely sliced red onion until soft.
2. Add 1 tbsp brown sugar and cook for ~10 mins to caramelise the onions; stir occasionally.
3. Slowly pour in 1/2 cup red wine and 1/2 cup beef stock. Bring to the boil and simmer uncovered for 10 mins.
If you find it too sweet cut back on the sugar
Serve over your favourite cut of grilled steak or Salisbury steak (rissoles)

Turn it into onion jam - reduce amount of stock, add a dash of vinegar (perhaps Chinese black) and Worcestershire sauce. Great on sandwiches or with cheese.