It's the perfect winter dish to serve at potlucks and dinners, easy, cheesy and so creamy.
Layered perfectly with soft slices of yukon gold potato blanketed with gooey gruyere cheese.
- Serves 8-10 people
- 8 tbsp unsalted butter
- ½ yellow onion (finely diced)
- Kosher salt
- 2 cloves garlic (smashed and finely chopped)
- ½ cup all-purpose flour
- 1L milk
- ¼ cup dijon mustard
- 2 cups grated gruyere
- 1 cup grated parmigiano
- 3 pounds yukon gold potatoes (unpeeled, cut into slices)
1) Melt butter and cheese
- Preheat the oven to 190C.
- Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes.
- Add the garlic and cook for another 2 to 3 minutes.
- Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes.
- Whisk in the milk, bring to a boil and cook for 5 to 6 minutes.
- Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!
2) Bake potato gratin
- Place a quarter of the potatoes in the bottom of a 22-by-33cm baking dish.
- Ladle a quarter of the cheese sauce evenly over the potatoes.
- Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce.
- Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.
Garnish and Serve!
- Let sit for 15 to 20 minutes before serving.
Asian Food Network