These layers of tender potatoes, creamy béchamel and buttery onions will steal the show at any dinner party. You can peel the potatoes in advance; just submerge them in cold water to keep them from browning.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2014
- 1/3 cup butter
- 2 sweet onions thinly sliced
- 1/4 cup all-purpose flour
- 1 teaspoon chopped fresh rosemary
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 1/2 cups milk
- 900 g yellow-fleshed potatoes (about 6), peeled and thinly sliced
- 2 cups shredded fontina cheese
MethodIn large skillet, melt 2 tbsp of the butter over medium heat; cook onions, stirring occasionally, until tender and golden, about 25 minutes. Set aside.
Makeahead: Refrigerate in airtight container for up to 2 days.
Meanwhile, in saucepan, melt remaining butter over medium heat; cook flour, rosemary, salt and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, just until thickened, about 8 minutes.
Layer one-third of the potatoes in greased 12-cup (3 L) casserole dish; spread half of the onions over top.
Sprinkle with one-third of the cheese. Repeat layers once. Top with remaining potatoes; pour sauce over top, using knife to lift layers and ease sauce between them. Sprinkle remaining cheese over top.
Cover and bake in 375 F (190 C) oven for 1 hour. Uncover and bake until top is lightly browned and potatoes are tender, about 15 minutes. Let stand for 5 minutes before serving.
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 434 mg
- Sugars 7 g
- Protein 10 g
- Calories 267.0
- Total fat 15 g
- Potassium 421 mg
- Cholesterol 47 mg
- Saturated fat 9 g
- Total carbohydrate 25 g
- Iron 4.0
- Folate 12.0
- Calcium 20.0
- Vitamin A 16.0
- Vitamin C 13.0