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Large Stainless Pot
Mandolin
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Ingredients
- 3lb/1.4 kg baking potatoes like Russets peeled and thinly sliced 1/8 inch
- 8oz/226g/1 large yellow onion peeled and thinly sliced
- 24oz/710ml/3cups whole milk
- 7 tbsp unsalted butter
- 5 tbsp all purpose flour
- 1 tbsp garlic grated
- 1 tsp ground black pepper
- 1/4 tsp nutmeg grated
- 1 tsp paprika smoked or sweet
- 2 tsp prepared mustard
- 1 tbsp fresh thyme or 1 1/2 tsp dried thyme
- flat leaf parsley optional for garnish
Instructions
- Heat 5 tbsp butter in a large pot, add sliced onions, ½ tsp coarse salt and cook until golden. Add grated garlic, thyme and cook for a minute. Add 2 tbsp butter, 5 tbsp flour, cook for a minute. Stir in half the milk, then the other half. Mix well. Add mustard, nutmeg, 1 3/4 tsp coarse salt, pepper and paprika. Bring to a boil and turn off heat. Taste and adjust salt and pepper.
- Heat oven to 350 F/180 C.
- Peel potatoes and slice thinly (approximately ⅛ inch thick) using a mandolin for perfectly even slices. Add potatoes to milk while slicing them. Mix potatoes into milk as you go and ensure slices stay separate.
- Butter a 3 quart or 9x13 dish. Pour milk and potato mixture into the dish and even out. Cover with foil and bake for 45 minutes until potatoes are cooked. Remove foil and bake for 20 minutes until golden on top. Place under a broiler for a few minutes if necessary.
- Rest for 15 minutes before cutting. Garnish with minced parsley or thyme.
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