Potato Gratin with Béchamel Sauce Recipe

Potato Gratin (or Gratin Dauphinois) is a classic and elegant French dish that transforms humble potatoes into a rich, luxurious side. The term “gratin” refers to any dish that is topped with a golden-brown crust, usually achieved through baking with cheese or breadcrumbs, but in the case of potato gratin, the creamy layers themselves often form the desired crispy top.

Potato Gratin with Béchamel Sauce Recipe

Ingredients:

For the Béchamel Sauce:

• 100g unsalted butter
• 100g all-purpose flour
• 1 liter milk
• Salt and pepper, to taste

For the Potato Gratin:

• Thinly sliced peeled potatoes
• 1 onion, sliced
• 2 cloves garlic, chopped
• Salt, to taste
• Pepper, to taste
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Nutmeg powder, to taste
• Oregano, as needed
• Thyme, as needed
• Béchamel sauce (from Step 1)

Method:

Step 1: Prepare the Béchamel Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and cook, stirring frequently, until the mixture is pale golden and has a slightly nutty aroma (about 5 minutes).
3. While whisking constantly, slowly pour in the milk and whisk until smooth.
4. Continue cooking the mixture, stirring constantly, until it begins to boil.
5. Reduce the heat to low and simmer gently, stirring occasionally, until the sauce thickens and feels smooth.
6. Season with salt and pepper to taste. Set the sauce aside for use in the potato gratin.

Step 2: Prepare the Potato Gratin

1. Boil the Potatoes: In a pot, boil the sliced potatoes in water until slightly tender but not fully cooked. Drain and set aside.
2. Sauté the Onion and Garlic: In a separate pan, melt some butter over medium heat. Add the onion and garlic, and sauté for a few seconds until fragrant.
3. Season: Add salt and pepper to taste to the onion and garlic mixture.
4. Mix with the Potatoes: Combine the sautéed onions and garlic with the boiled potatoes in a large mixing bowl.
5. Add Herbs: Sprinkle in oregano, thyme, and a pinch of nutmeg powder for added flavor.
6. Assemble the Gratin: In a baking dish, layer the seasoned potatoes, mozzarella cheese, and Parmesan cheese. Pour the béchamel sauce over the top, ensuring the potatoes are fully coated.
7. Bake: Preheat your oven to 180°C (350°F). Bake the gratin for 20–30 minutes, or until the top is golden brown and the cheese is bubbly.