A very easy recipe that operates in the same space as boulangère potatoes, dauphinoise potatoes, potatoes au gratin and no doubt others that I have forgotten.
It’s basically just sliced potatoes, onions and garlic baked in cheese sauce:
- Thinly slice 1-1.5 kg potatoes.
- Boil them in plenty of salted water. Let them cook as you continue; remove them from the heat an drain them when they’re slightly soft.
- Melt about 75 g butter in a large pan.
- Add about 100 g plain flour — enough to make a paste.
- Mix them together well and cook through.
- Gradually add about half a litre of milk.
- If you have it, substitute a cup of chicken stock for some of the milk.
- Keep stirring as you add the liquid, until you have a thick sauce.
- Add 150 g grated cheddar and stir in.
- Add a large, thinly sliced onion.
- Add three cloves of finely chopped garlic.
- Mix in the sliced, cooked and drained potatoes, ensuring the slices don’t stay stuck together.
- Bring back up to heat — the potatoes will have cooled the sauce.
- Pour the whole into a large glass dish, and cover with foil.
- Bake for 20–30 minutes at 180 degrees C; or 30–40 minutes at 150 degrees C, or whatever suits your plans. (We often do this along with pulled pork, which we cook at a low temperature.)