Potato Dauphinoise
1 small shallot, finely chopped
2-3 baking potatoes, peeled and thinly sliced
3 dl milk
100 g grated cheese
1/4 tsp garlic powder
A pinch of Mexican chili
A few sprigs of thyme
Salt and pepper
1/2 chicken stock cube
2 tbsp butter
2 tbsp flour
Oil for frying
Start by peeling and slicing the potatoes very thinly. The easiest way to achieve even and thin slices is by using a mandoline.
Sauté the shallot in a little oil in a pan until softened.
In a pot, melt the butter and stir in the flour to create a roux. Gradually whisk in the milk to make a white sauce. Season with garlic powder, salt, and pepper, and crumble the chicken stock cube into the sauce.
Grease a baking dish with butter.
Layer half of the sliced potatoes in the baking dish, pour half of the sauce over them, sprinkle with the sautéed shallot and thyme, and add half of the grated cheese.
Add the remaining potato slices on top, followed by the rest of the sauce, and then sprinkle the remaining cheese.
Cover the dish with aluminum foil and bake at 200 °C for 30 minutes. Remove the foil and continue baking until the cheese is browned.