Method
- In a large saucepan at medium heat, caramelize the onions. Set aside.
- In the same pan, melt butter until frothy. Stir in flour and make a roux (thickener). Cook the roux to a light brown paste.
- Gradually add the milk & cream mixture (with nutmeg) while whisking until smooth & creamy.
- Season with salt and pepper. Set aside.
- In a baking tin/mould, layer the sliced potatoes, caramelized onions, then some cream sauce. Make 2 layers.
- Top the final layer with cheese and bake at 180° C for 30 minutes or until the top layer turned golden brown.
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