- I large onion
- Salt and pepper
- For the sauce: 600ml milk
- For the sauce: 50 g plain flour
- For the sauce: large knob of butter
- For the sauce: salt and pepper
- For the sauce: cheese
I made this without really taking any note of the measurements involved – I had a glut of potatoes that needed using up so I made this potato dish a bit ad hoc. You can add cheese or leave, infact you could add peas to give it some colour etc. Lots of variations, although I think the onion is essential.
Peel and slice a large onion. Add a little olive oil to the pan and tip onions into the pan. Cook them for as long as you can, stirring so they begin to caramelise. Leave to one side.
Wash potatoes. Leave the skins on if you like.
Part cook them whole for approx. 6 mins in a large pan of boiling water. Remove and let them cool so you can handle them. Whilst they cool pre heat the oven gas mark 5.
Begin making the sauce. Into a clean metal pan add knob of butter and melt over a low heat. Pour in the flour stir in and using a balloon whisk begin to add the milk, a little at a time, as the consistency begins to thicken, continue to add all the milk a little at a time. If using cheese, use half of the grated cheese and add to the sauce. Leave on the lowest heat possible.
Now slice the potatoes – into thickish slices. Layer in a large square or rectangular oven dish. Potatoes first, add the onions over this layer and then pour a little of the sauce over the layer. Repeat again ensuring you pour all the remaining sauce over this 2nd layer. Sprinkle the cheese and pop in a preheated oven gas mark 5 for 30 mins. Delicious with any meat dish.