1 block of Lurpak Butter (50g)
1 onion, finely chopped
2 tablespoons of flour
½ cup of chicken broth
½ cup of cream
1 cup of shredded gruyere cheese
1 teaspoon of fresh thyme, minced.
1.5 kg potatoes
Salt and pepper, to taste.
½ cup of shredded parmesan cheese
1- Preheat the oven to 200˚C
2- Heat the cooking liquid in a large frying pan over medium high heat. Add the onion and sauté briefly to lightly brown.
3- Add the flour and stir to combine the cooking liquid and the onions.
4- Slowly pour the chicken broth and the cream
5- Add the gruyere and the thyme and stir until the cheese is melted. Season with salt and pepper.
6- Add the potatoes and mix until it’s entirely covered with the mixture. Cover the pan and cook for 15 minutes.
7- Transfer to the baking pan (serving pan)
8- Scatter the parmesan cheese and bake the gratin for 30 minutes until it’s slightly golden.
