Sunday, 26 April 2015

Potatoes and onion gratin

This side dish can be served as an appetizer as well, and you can modify the quantities of the vegetable for example adding more onions if you love them.
As usual I made single portions, because I find easier to handle and of course to freeze if there is something left.
Of course you can make just one baking dish and spoon in every plate.
It is delicius, easy to make and can be prepared in advance. 

1 white or golden onion finely sliced
2 potatoes finely sliced
120 grs - 1/4 lb Fontina (or other cow melting cheese), sliced
Bechamel sauce

For the bechamel sauce
50 grs. / 1.7 oz flour
50 grs. / 1.7 oz. butter
1/2 lt / 1 pint milk
salt pepper and a pinch of grated nutmeg.
And follow the instructions here!

1) Pre-heat your oven 180°C / 350° F 

2) Make the bechamel sauce (or you can buy it, but it will be a little too runny....)

3) Peel and cut the onions and put them in the oven for 15-20 minutes or until soft but not browining (or in the microwave for few minutes)

4) Wash, peel and finely slice your potatoes. Season with salt and pepper.

5) Grease the ramekins with soft butter.

6) Start making layers with your ingredients: potatoes, cheese, onions, bechamel sauce, potatoes again...

On the top put a last layer of bechamel sauce.
Do not fill too much or the bechamel with run out of the ramekin

7) Put  the ramekins in the oven and let bake until you see that the bechamel is boiling. (About 20 minutes).

8) Take out of the oven and let them settle for about 5 minutes before serving or keep them warm for later.

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