Hands on time: 20 minutes
Total time: 45 minutes
Retsept
- 3 lbs. (1.36 kg) little potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 freshly ground black pepper
- Mornay Sauce: ¼ cup unsalted butter
- 2 tbsp finely minced onion
- 1/4 cup all-purpose flour
- 2 cups 2% milk, warmed
- 2 tsp Dijon
- ¼ tsp freshly grated nutmeg (optional)
- 2 ½ cups (200 grams) Gruyere cheese, shredded
- ½ tsp salt
Valmistamine
Preheat oven to 400F. Line a large baking sheet with parchment paper.
In a bowl, combine potatoes, oil, salt and pepper; toss to coat. Arrange on the prepared baking sheet. Roast, flipping if needed, until potatoes are browned and tender, about 30-35 minutes.
Mornay Sauce: Meanwhile, in a medium pot over medium heat, melt butter. Add onion. Cook, stirring for 30 seconds. Add flour and cook, whisking continuously, until a thick paste forms. Continue to cook for 1-2 minutes. Slowly whisk in milk. Add Dijon. Add nutmeg (if using). Cook for 1-2 minutes more. Add cheese, one cup at a time, and whisk until smooth. Remove from heat. Taste and add salt. If needed, thin with a few drops of warm water. Cover until serving.
Serve potatoes with skewers and sauce on the side for dipping.
Switch-it-up: For a dinner side dish version, use 3 lbs. of Yukon gold potatoes, cut into 1-inch chunks and roasted using same method. Serve on a platter and drizzle warm sauce overtop right before serving or at the table! To reheat the sauce, microwave in 30-second increments, stirring each time, until warmed throughout. About 2 minutes.
