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. 1 very large sweet onion, thinly sliced
. 4 large potatoes*, peeled and thinly sliced
. 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
.
. 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’.
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