This cheesy Potatoes Au Gratin recipe beats all other potato side dishes out there. The caramelized onions placed above the potato layer really make the difference in taste. Do it!!! Delish!!!
Hands on: 20 minutes
Cooking Time: 30 minutes
6 potatoes, medium size, peeled
1 chicken bouillon cube
2 onions, medium
4 tablespoon(s) olive oil
1/2 teaspoon(s) granulated sugar
3 slices ham
50 gr (1.8 oz) feta cheese, crumbled
200 gr (7.0 oz) gruyere cheese, grated
3 tablespoons dry breadcrumbs
For the béchamel sauce
2 tablespoons all-purpose flour
2 tablespoons olive oil
100 ml (3.4 fl.oz) milk
400 ml (13.5 fl.oz) water (from the boiling potatoes)
a pinch of grated nutmeg
How to do it
Chop the potatoes into 1 cm slices. Boil them in 600ml salted water together with the chicken bouillon for 10 minutes.
In the mean time slice the onion into thin rounds. Sauté for 10 minutes in a pan along with 2 tablespoons of olive oil and ½ teaspoon of sugar. When golden and caramelized, remove from pan.
Remove the potatoes from the pot and reserve the broth for the béchamel sauce. We need 400 ml of the broth.
Preheat oven to 180oC (or 350oF) Fan.
Take a non stick baking dish (I use a glass pyrex). Spread the potatoes and the onions in a single layer.
Cut the slices of ham into thin strips and spread on top. Sprinkle with ¾ of the gruyere grated cheese and the feta cheese.
Prepare a light béchamel sauce. Place a pot over low heat. Add the olive oil and the flour and whisk until all of the olive oil is absorbed. Add the milk in small batches and the potato broth while continuously whisking, until you create a smooth and lightly creamy béchamel (not very thick). Remove from heat, add the egg yolk, salt and nutmeg and combine.
Pour the béchamel sauce into the baking dish. Sprinkle with some breadcrumbs and the remaining grated cheese.
Bake for 30 minutes, until the top is golden brown.