Ingredients Jump to Instructions ↓

  1. > (American / Metric measures) <

  2. CHEESE sauce:

  3. 1-1/2 cup (150gr) (aged) cheddar cheese

  4. 4 medium garlic cloves (finely minced)

  5. 3 cups (710ml) milk (1% fat +)

  6. 2 tbsp. (30ml) (unsalted) butter

  7. 2 tbsp. (30ml) olive oil

  8. 2 tbsp. (30ml) A.P. flour

  9. 1 tbsp. (15ml) Dijon mustard


  11. 1 tsp. (5ml) sea salt

  12. 1/4 tsp. (1ml) each of dried herbs: basil, marjoram, oregano, sage, rosemary

  13. a pinch of ground nutmeg

  14. 1 very large sweet onion

  15. 4 large potatoes

  16. Best potato variety for this dish are the earthy flavoured Russets or Idaho potato. They have a low moisture and are higher in starch. Perfect for this scalloped potatoes ‘gratin'.

Instructions Jump to Ingredients ↑

  1. For this 3 layered dish: Generously butter square PYREX dish...approx. size: 9.5 x 9.5 in. (24x24cm). Pre-heat oven to 375F/190C/Gas5. Position rack at the bottom of the oven.

  2. . CHEESE SAUCE: Peel and mince garlic cloves. Grate all the cheddar cheese. Set both aside. In a small-medium saucepan melt together the butter with the olive oil on medium heat. Whisk in the flour and the Dijon mustard. Add a very tiny quantity of milk at first in order to initiate a smooth blend before adding the rest of the liquid...continue whisking as to gradually add the rest of the milk. Keep whisking until the start of a thickening boil. There will be a slight rise in the saucepan...which means it's ready! Take off the heat and add cheese, minced garlic and the seasonings. Set aside. While preparing the onions and potatoes...make sure to give a whisk to this sauce once and a while.

  3. . SLICING the vegetables: Either thinly slice the onion with a handheld Mandolin or a Food Processor slicer. Set aside. Peel and pat dry before continuing to also thinly slice the potatoes.

  4. . ASSEMBLE 3 layers: Layer a 1/3 of the sliced potatoes evenly across the bottom. Scatter 1/3 of the sliced onions. Pour 1/3 of the cheese sauce over the first layer. Repeat this process another 2 times.

  5. . BAKE: Tightly cover finished dish with an aluminium foil. Initially bake covered for 45 minutes and then uncover for another 15 minutes of baking to allow the browning 'Gratin' magic to happen. Before taking out this dish...poke the potatoes in order to make sure that they are thoroughly cooked.

  6. . Voila...Serve alone or as an accompaniment to other great dishes. Bon appetit and flavourful


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