Very high in flavour...very high on calorie reduction too! I’ve been trying desperately to replicate a 'Potato Dauphinois gratin'...The king of gratinées! After having made these scalloped potatoes...I think I’ve come darn close to realizing my simile version of this great dish. If I may...I'll call her the 'Queen' to her King of Dauphinois. The real joy is how I’ve reduced the calories immensely without missing out on texture or taste . If you can believe it...this recipe has absolutely no cream!
For a dedicated post...refer to:
- . > (American / Metric measures) <
- . 1 very large sweet onion, thinly sliced
- . 4 large potatoes*, peeled and thinly sliced
- . > CHEESE sauce:
- . 1-1/2 cup (150g) aged Cheddar cheese
- . 4 medium garlic cloves, finely minced
- . 3 cups (710ml) milk (1% fat +)
- . 2 tbsp. (30ml) unsalted butter
- . 2 tbsp. (30ml) Olive oil
- . 3 tbsp. (45ml) All Purpose flour
- . 1 tbsp. (15ml) Dijon mustard
- . > SEASONINGS:
- . 1 tsp. (5ml) sea salt
- . 1/4 tsp. (1ml) each dried herbs: basil, marjoram, oregano, sage, rosemary
- . a pinch of ground nutmeg
- . * 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’.
- . For this 3 layered dish: Generously butter a square PYREX dish: approx. size: 9.5 x 9.5 in. (24x24cm). Pre-heat oven to 375F/190C/Gas5. Position rack on 2nd shelf from the bottom of the oven. Prepare a pre-lined pan to hold the pyrex in case of spills.
- . CHEESE SAUCE: Peel and mince garlic cloves. Grate all the cheddar cheese and prepare the seasoning. Set aside. In a small-medium saucepan melt together the butter with the olive oil on medium-high heat. Whisk in the flour to make a light 'roux' . Add a small quantity of milk at first in order to initiate a smooth blend. Then, 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. Remove from the heat and add the Dijon mustard as well as the cheese, garlic and the seasonings. Set aside. Note: While preparing the onions and potatoes, make sure to give a whisk to this sauce once and a while.
- . SLICING the vegetables: With the aid of a mandoline or food processor, thinly slice the onions first and place into a bowl. Repeat the same for the potatoes. Set aside.
- . ASSEMBLE 3 layers: Layer a 1/3 of the sliced potatoes evenly across the bottom of the pan. Scatter 1/3 of the sliced onions. Pour 1/3 of the cheese sauce over the first layer. Repeat this process another 2 times.
- . BAKE: Tightly cover finished dish with an aluminium foil. Initially bake covered for 45 minutes and then uncover for another 15-30 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.
- . Voila...Serve alone or as an accompaniment to other great dishes. Bon appetit and flavourful wishes...FOODESSA.com