Servings: 6 to 8
Caramelized onions add a touch of sweetness to a classic potato gratin. Though Comté, a nutty and complex French cheese made in the Jura Mountains, is worth seeking out, Gruyère from neighboring Switzerland makes a good substitute.
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Make Ahead Tips
You can make this up to one day in advance. Once cool, cover and refrigerate. Let come to room temperature for about an hour before reheating in a 350°F oven, covered loosely with foil until warmed through, about 20 minutes.
Excellent! Following review by LTCon, I made a roux with
2T butter and 2T flour, then whisked in (full amount of) hot milk. End result was perfect consistency - creamy but not dry. I used mostly sharp cheddar, with some parmesan mixed in.
The taste of this gratin was excellent but the 2 cups of whole milk never absorbed or thickened. I used ingredients and amounts exactly as indicated. The potatoes cooked,the cheese melted throughout and browned nicely on top but I had to use a baster to remove a cup and a half of liquid from the baking dish once it was done. Next time, I will seriously reduce the amount of milk
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