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.
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.
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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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