Ingredients: |
Ingredients: 2 medium onions, (about 2 cups), julienned
9 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups milk
6 large red potatoes (about 2 1/2 pounds)
3/4 cup coarsely shredded cheddar cheese
3/4 cup coarsely shredded gruyere cheese
1/3 cup coarse bread crumbs, such as Panko
1 cup bee/veal demi-glace (I recommend one 1.5 ounce package of "More Than Gourmet Classic French Demi-Glace, prepared according to instructions on package, available at Amazon.com)
Salt and pepper to taste
|
Directions: |
Directions:Pre-heat oven to 425° F.
1. In a skillet, melt 2 tablespoons of the butter and cook the onion, over moderately low heat, stirring, until onions are very soft, and then set aside.
2. In a heavy saucepan, melt 6 tablespoons of the remaining butter, over moderately low heat; whisk in the flour and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute, and add salt and pepper to taste.
3. Peel the potatoes and slice them 1/8 inch thick. Spread about 1/3 of the sauce in the bottom of a well buttered 3 quart baking dish or skillet, at least 2 1/2 inches deep, and cover the bottom with a layer of potato slices, overlapping the slices slightly, and then cover the potatoes with one third of the onions. Sprinkle the onions with one third of the cheeses and continue to layer the remaining sauce, potatoes, onions and cheese, in the same manner, reserving cheese for the top. Layer the top with cheese, and then sprinkle the top with the bread crumbs, and dot with the remaining 1 tablespoon of butter, cut into bits. Pour demi-glace around sides of baking dish or skillet..
4. Cover the baking dish or skillet with foil and bake for 20 minutes, then remove the foil and bake for about 30 more minutes, until the top is golden brown and the potatoes are tender. |
This recipe for Old-Fashioned Scalloped Potatoes is from