Hot Potato Gratin

  • Difficulty: Ultra Basic
  • 40 minutes
  • 2 servings

Who has the time and the right mood for cooking sophisticated dishes frequently? Admit it, you usually feel like making something quick and easy, but warm and fulfilling. This potato gratin dish fits the bill perfectly. Add some hot peppers and mozzarella, cook in the oven and you have yourself a satisfying dinner!

Ingredients Needed for Hot Potato Gratin

4 potatoes
salt
pepper
nutmeg
2 jalapenos peppers, slices
2 ounces of low-moist mozzarella, shredded
bechamel sauce:
2 tablespoons of butter
2 tablespoons of flour
1 ½ cups of milk
½ teaspoon salt
½ teaspoon nutmeg

How to Cook Hot Potato Gratin

  1. Start with the bechamel sauce.
  2. Heat a saucepan over medium-low heat and start melting the butter. Add the flour and stir until smooth.
  3. Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  4. Separately, heat the milk in a pan, until just about to boil. Slowly add the hot milk to the butter mixture, whisking continuously until the mixture is very smooth, with no lumps.
  5. Cook for 10 more minutes, while constantly stirring, and then remove from the heat.
  6. Season the sauce with salt and nutmeg and leave it aside.
  7. Preheat the oven to 340 degrees F/170 degrees C.
  8. Peel and slice the potatoes.
  9. Take a baking dish (about 4 inches/10 cm diameter) and coat its bottom with bechamel sauce.
  10. Add a layer of potato slices, sprinkle salt and pepper, grate nutmeg, and add some jalapeno slices.
  11. Continue with bechamel, potatoes, salt, pepper, nutmeg, and finally jalapeno. You should get about 5 layers of potatoes.
  12. Top the casserole with low-moisture mozzarella.
  13. Bake for 20 minutes, then test the potatoes. If needed, bake more.

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