Gratin Dauphinois is a glorious side dish, ideal with roasted meats, including poultry, pork, veal, beef, and lamb. Seriously delicious and comforting.
With its cheese topping, this gratin is also a satisfying lunch or supper dish. Served with green vegetables or a crisp salad.
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Serves: 4 to 6 servings
- 2 ounces (50 g) butter
- 1 large onion, sliced
- 1 1/4 pounds (675 g) potatoes, thinly sliced
- 1 Tablespoon flour
- 410 g can Evaporated Milk
- 4 ounces (100 g) mature Cheddar cheese, grated
- salt and freshly ground black pepper
- The accompanying dish to Roast Herbed Lamb.
- Preheat the oven to 400°F (200°C), Gas Mark 6.
- Melt half the butter in a large frying pan and saute the onion and potato slices for 5 to 10 minutes, until golden and lightly softened. Transfer to a shallow gratin dish.
- Place the remaining butter, flour. Milk, salt and pepper in a small pan over a low heat, whisking continuously until the sauce boils and thickens.
- Pour the sauce over the potatoes and top with the grated cheese. Cover the dish with foil and bake for 50 to 60 minutes, until the potatoes are tender. Remove the foil and place the dish under a hot grill until the cheese is bubbling and golden.