Gratin Dauphinois recipe
information
With its cheese topping, this gratin is also a satisfying lunch or supper dish. Served with green vegetables or a crisp salad.
ingredients
Layers of potatoes and onions in a rich, creamy sauce make the perfect accompaniment to plain roast or grilled meat.
50 g (2 oz) butter
1 large onion, sliced
675 g (1 1/4 lb) potatoes, thinly sliced
1 tablespoon flour
410 g can Evaporated Milk
100 g (4 oz) mature Cheddar cheese, grated
salt and freshly ground black pepper
1 large onion, sliced
675 g (1 1/4 lb) potatoes, thinly sliced
1 tablespoon flour
410 g can Evaporated Milk
100 g (4 oz) mature Cheddar cheese, grated
salt and freshly ground black pepper
method
1. Preheat the oven to 200°C (400°F), Gas Mark 6.
2. Melt half the butter in a large frying pan and saute the onion and potato slices for 5-10 minutes, until golden and lightly softened. Transfer to a shallow gratin dish.
3. Place the remaining butter, flour. Milk, salt and pepper in a small pan over a low heat, whisking continuously until the sauce boils and thickens.
4. Pour the sauce over the potatoes and top with the grated cheese. Cover the dish with foil and bake for 50-60 minutes, until the potatoes are tender. Remove the foil and place the dish under a hot grill until the cheese is bubbling and golden.
2. Melt half the butter in a large frying pan and saute the onion and potato slices for 5-10 minutes, until golden and lightly softened. Transfer to a shallow gratin dish.
3. Place the remaining butter, flour. Milk, salt and pepper in a small pan over a low heat, whisking continuously until the sauce boils and thickens.
4. Pour the sauce over the potatoes and top with the grated cheese. Cover the dish with foil and bake for 50-60 minutes, until the potatoes are tender. Remove the foil and place the dish under a hot grill until the cheese is bubbling and golden.
serving amount
serves 4-6
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