Directions
- 1Peel and thinly slice the potatoes using a mandoline.
- 2Slice the onions.
- 3Caramelize onions in olive oil and salt over medium-low heat until deep brown.
- 4Add flour and mix for 2-3 minutes.
- 5Add beef stock and bring to a light boil.
- 6Stir in cream, Gruyère cheese, Dijon mustard, and Worcestershire sauce.
- 7Mix for 3-4 minutes.
- 8Layer potatoes and sauce in a casserole dish, top with more Gruyère cheese.
- 9Bake covered at 400°F for 1 hour, then broil until crispy.
- 10Let cool and serve.
Ingredients
- 4 taters potatoes
- 3 large onions
- 1 large tbsp flour
- 2 cups beef stock
- 1 cup cream
- 1 cup Gruyère cheese
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 sprig thyme
- 1 bay leaf
- 1 pinch olive oil
- 1 pinch salt
Equipment
knifemandolinelarge potwooden spooncasserole dishgrater
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