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Cheesy Béarnaise Potato Gratin

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The mix of a cheese and béarnaise sauce paired with cooked potatoes is pure carb delight... I wish I had thought of this 20 years ago! If you are in need of some potato love or have some friends or family coming around for dinner, these potato dishes are the perfect compliment to the main part of your dish. ​Because it is quite carb heavy, be sure to not go overboard with your portion size! If I am craving carbs though, or potato in general, this gratin is a great option.  

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Ingredients

Serves: 4

• 3 - 4 medium potatoes
• 3 medium red onions
• 1 Tbsp dried tarragon
• 200ml white wine vinegar
• 1 tsp cracked pepper
• 300g grated tasty cheese
• 50g butter
• 1 Tbsp plain flour
• 200ml milk
• Small handful of chopped green onion

How to

• Pre heat the oven to 180°C fan bake 
• Dice only half a red onion
• In a small saucepan add the wine vinegar, tarragon, pepper and the diced red onion 
• ​Bring to the boil and let simmer (just bubbling away below boiling point) until the liquid is reduced by half 
• ​Sieve the liquid into a bowl (mash the pulp to get all the juice out of it while sieving) and set aside for the cheesy béarnaise sauce 
• Slice the potatoes thinly and the remaining red onion thinly and arrange as shown in the picture. You can use 2 small dishes like pictured or simply use 1 large oven proof dish (arranging this can be a little bit tricky but just be patient it will come together)​

Sauce

• In a medium saucepan melt the butter on a medium heat 
• Once melted add the flour and combine for 30 seconds or so
• Slowly add the milk and then the béarnaise reduction you created earlier
• Add the cheese (save some to use on top of the potatoes later)
• Mix together to create a thick sauce 

Bring it all together:

• Pour the sauce evenly over the potatoes and add a couple grinds of salt and pepper 
• Bake in the middle of the oven on a tray for approximately 45 minutes until nice and golden brown (after about 20 minutes sprinkle the left over cheese on top) 
• Skew with a fork to make sure the potatoes are cooked through 
• Garnish with some chopped up spring onion to finish ​​

Made this recipe yourself?
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