Ingredients:
Veal:
• 6 medium potatoes peeled
• 1 pound veal thinly sliced
• 8 oz mushrooms sliced
• 1 cup grated Gruyère cheese
• salt and pepper
• oil
Sautéed Onions:
• 3 onions quartered and thinly sliced
• 4 tablespoons butter
• 1 tablespoon oil
Mornay Sauce:
• 3 oz butter
• 3 oz flour
• 2.5 cups milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 pinch nutmeg freshly grated
Directions:
Make the Mornay Sauce:
• Measure out the butter, flour and milk (and pan roasting juice if using) and set aside close to your cooktop.
• Heat a heavy-bottomed sauce pan over medium-high heat.
• Add the flour and butter to the pan and cook 3-5 minutes or until it smells nutty.
• Add the milk a little at a time while whisking vigorously. Repeat until all milk has been added and the sauce is smooth and creamy.
• Season with salt, black pepper and nutmeg.
• Set aside.
Sauté the onions:
• Heat a skillet over medium high heat.
• Melt butter in the pan, add oil.
• Add the onions to the skillet, reduce the heat and sauté onions until soft and golden brown, approximately 15 minutes.
Assembly:
• Preheat oven to 400°F/200°C. Lightly oil a 9×12″ rectangular baking pan.
• Thinly slice the potatoes. Layer the potatoes evenly in the baking pan. Add salt and pepper.
• Layer half the cooked onions over the potatoes.
• Generously drizzle with half of the Mornay sauce.
• Layer the thin veal pieces across the pan. Add salt and pepper.
• Add the mushrooms and sautéed onions over the meat. Drizzle with the rest of the Mornay sauce and spread until covered evenly.
• Cover the baking dish with a lid or aluminum foil.
• Bake in the oven for about 45 minutes.
• Remove from the oven and sprinkle with grated cheese.
• Return to the oven and bake uncovered for additional 10 minutes until the cheese is melted.
