Fontina and Caramelized Onion Scalloped Potatoes
These layers of tender potatoes, creamy béchamel and buttery onions will steal the show at any dinner party. You can peel the potatoes in advance; just submerge them in cold water to keep them from...
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Cooking tools:
- Skillet
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Baking dish
- Oven
- Stove
- Mixing bowl
- Peeler
- Airtight container
- Aluminum foil
- Spoon
- Spatula
- Kitchen timer
- Plate
Ingredients
- 1/3 cup butter
- 2 sweet onions thinly sliced
- 1/4 cup all-purpose flour
- 1 teaspoon chopped fresh rosemary
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 1/2 cups milk
- 900 g yellow-fleshed potatoes (about 6), peeled and thinly sliced
- 2 cups shredded fontina cheese
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