Ingredients :
1/2 spoonHazelnuts: roasted hazelnuts (optional)Cheddar cheese: 1 glass, grated (Gruyère can also be used for a sweeter taste)Onion: 1 medium-sized, finely chopped (optional)
Préparations :
IngredientsPreheat the oven: Preheat the oven to 200°C (390°F).Prepare the potatoes and onions: Peel the potatoes and cut them into small pieces, about 1/8 lengthwise. If using onion, chop it finely.Step 2: Prepare the SauceMelt the butter: Melt the butter in a pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.Add the flour: Sprinkle the flour over the oil and garlic and cook until the roux is smooth, about 2 minutes. This removes the taste of the flour.Pour in the milk and cream: Slowly add the milk and cream to the mixture, stirring regularly to prevent lumps. Bring the mixture to a boil and let it thicken slightly for 4-5 minutes.Seasoning: Add salt, pepper, and hazelnuts (if using). Adjust the seasoning to your taste.Step 3: Assemble the DishLayer the potatoes and onions: Place half the potatoes on a baking sheet and cover lightly. If using onions, sprinkle half of them over the potatoes. Pour half the sauce over the first layer and add half the cheese.Repeat layers: Repeat with the remaining potatoes, onion (if using), sauce, and cheese.ENJOY
Enjoy