Gratin Dauphinois with Bechamel Sauce Recipe

Ingredients:

• 2 garlic cloves, peeled and cut in half
• 1kg potatoes, peeled and thinly sliced
• 1 tsp. salt
• 1 tsp. black pepper
• 300ml double cream
• 200ml milk
• 1 bay leaf
• 50g butter
• 50g plain flour
• 500ml milk
• 1 onion, peeled and cut in half
• 6-8 slices of smoked streaky bacon
• 100g grated Cheddar cheese

Instructions:

1. Preheat the oven to 200°C (180°C fan or gas mark 6).
2. Rub the garlic around a large baking dish.
3. Put the sliced potatoes in the dish and season with salt and pepper to taste.
4. In a large saucepan, bring the double cream, milk, bay leaf, and butter to a boil. Remove from heat and set aside.
5. For the bechamel sauce, melt the butter in a separate saucepan over medium heat. Add the flour and whisk for 1-2 minutes until it forms a paste (roux).
6. Gradually pour in the milk while whisking constantly to prevent lumps from forming. Add the onion and bacon and bring to a boil. Reduce heat and simmer for 5-10 minutes until the sauce has thickened.
7. Remove the onion and bacon from the sauce and discard.
8. Pour the bechamel sauce over the potatoes in the baking dish.
9. Pour the creamy mixture over the potatoes.
10. Sprinkle grated cheese over the top of the dish.
11. Cover the dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15-20 minutes until the top is golden and the potatoes are tender and cooked through.
13. Let the dish rest for 5 minutes before serving.

Verdict:

This Gratin Dauphinois with Bechamel Sauce is a delicious and hearty side dish that is perfect for any occasion. The combination of creamy potatoes, savory bacon, and cheesy topping will make this dish a crowd-pleaser!

Serving Suggestions:

This dish pairs well with roast beef, chicken or pork. Serve as a side to a hearty meal, or stand-alone as a vegetarian option.