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Ingredients

• . > (American / Metric measures) <
• . CHEESE sauce:
• . 1-1/2 cup (150gr) (aged) cheddar cheese
• . 4 medium garlic cloves (finely minced)
• . 3 cups (710ml) milk (1% fat +)
• . 2 tbsp. (30ml) (unsalted) butter
• . 2 tbsp. (30ml) olive oil
• . 2 tbsp. (30ml) A.P. flour
• . 1 tbsp. (15ml) Dijon mustard
• .
• SEASONINGS:
• . 1 tsp. (5ml) sea salt
• . 1/4 tsp. (1ml) each of dried herbs: basil, marjoram, oregano, sage, rosemary
• . a pinch of ground nutmeg
• .
• . 1 very large sweet onion
• . 4 large potatoes *
• .
• . * Best potato variety for this dish are the earthy flavoured Russets or Idaho potato. They have a low moisture and are higher in starch. Perfect for this scalloped potatoes ‘gratin’.

Description

Very High In Flavour...very High On Calorie Reduction Too! I’ve Been Trying Desperately To Replicate A 'Potato Dauphinois Gratin'...The King Of Gratinées! After Having Made These…

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