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
- . 4 large potatoes *
- . > 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
- . 2 tbsp. (30ml) A.P. flour
- . 1 tbsp. (15ml) Dijon mustard
- . 1 tsp. (5ml) sea salt
- . 1/4 tsp. (1ml) each of 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 âgratinâ.
- . 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 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. Set both aside. In a small-medium saucepan melt together the butter with the olive oil on medium 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. Take off the heat and add the Dijon mustard as well as the 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.
- . 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.
- . 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.
- . 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.
- . Voila...Serve alone or as an accompaniment to other great dishes. Bon appetit and flavourful wishes...FOODESSA.com