An amateur chef Potato Gratin Recipe

I had long wanted to post this recipe. It is a dish I’ve eaten since my childhood and I liked it from the veri first time I tried it. That’s the point of having fries. If you didn’t know already, I confess myself ex-addict to fries. Although that’s another story to tell some other day…

In short, this recipe is prepared very easily. Layering bechamel and fries to finish it in the oven to brown the top. However, even if I also like the cheese too much, I prefer to add just a little in this recipe, enough to give it a cheese hint. What really matters here are the fries 😉

Potato Gratin Recipe

Average Rating: 1 Star

(1 votes, average: 5.00 out of 5)

Serves: 4 Time: 45 m Difficulty: Easy

Ingredients

4 large potatoes, sliced half a centimeter thick
Bechamel (you can see how to do it here ^[1])
Grated cheese (parmesan, grana padano or emmental)
Olive oil for frying
Salt

Directions

Make the bechamel ^[1].
Deep-fry the potatoes in olive oil until they begin to brown.
Stir occasionally to prevent burning the ones at the bottom, but carefully.
Once the potatoes are fries, drain them thoroughly and place them on paper towels.
Cover them also with paper towels to remove the excess oil on both sides.
Salt potatoes to to taste.
Preheat oven to 180ºC, heat up and down.
In a baking dish, place some bechamel on the base.
Make a layer of potatoes.
Spoon some more bechamel on top of the potatoes and smooth the top.
Repeat steps 5 and 6 until finish the potatoes.
Sprinkle over some grated cheese.
Bake the potatoes for 10 minutes in the preheated oven.
Bake now on high temperature, heat only on top, until the surface becomes gold and brown.

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HINTS, TRICKS AND OTHER SUGGESTIONS

You can serve this dish as a starter or as garnish.
The type of cheese is of your choice, the one you like.

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