Potato And Onion Gratin

The potatoes, onions and garlic in this crusty gratin require a good deal of baking time for absolute tenderness.

 

Ingredients

  • 2 pounds yukon gold potatoes (6-7 potatoes), peeled and thinly sliced
  • 1 large white sweet onion, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup gruyere or cheddar cheese, grated
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh rosemary, minced
  • 1/2 tablespoon fresh thyme, minced
  • 1/4 teaspoon ground nutmeg
  • kosher salt and freshly ground pepper, to taste

Directions

  • Preheat oven to 400º F.
  • Make an overlapping layer of 1/2 of potato slices along the bottom of a 9×13-inch baking dish, then top with 1/2 of onions and garlic.
  • Season generously salt and pepper, then repeat layers with remaining potatoes, onion and garlic.
  • Heat butter in a large saucepan over medium heat. Stir in flour and cook, whisking continuously, until smooth and paste-like. About 2 minutes.
  • Slowly stir in milk and heavy cream and cook for 5-10 minutes, or until thickened, then mix in 1/2 of gruyere and stir until melted and smooth.
  • Add nutmeg and season with salt and pepper, then taste and adjust seasoning, if necessary.
  • Pour sauce evenly over potatoes and onions and top with rosemary, thyme and remaining cheese.
  • Place baking dish in oven and bake for 1 hour, or until potatoes are fork tender and surface is golden brown. (Cover with aluminum foil if cheese is melting and browning too quickly.)
  • Remove from oven and serve hot.

Source : allrecipes.com

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