Gratin is one of my first loves!
Of course in restaurants only, because I had no clue how to make it before getting married.
I actually was going to intoxicate my husband with the amount of butter i put in my first ever gratin. It was an absolute mess!
But this one is a killer!
12 regular sized potatoes
About 3 tbsp kosher salt
3 cups shredded mozzarella (i finished it off with different cheese because i had no more)
Bechamel:
4 tbsp butter
4 tbsp flour
500ml milk
1/4 tsp nutmeg
DIRECTIONS:
Preheat oven to 350 F.
Start by peeling your potatoes and placing them in a pot filled with water. Salt the water. Bring to a boil and stop the cooking when the potatoes and just beginning to get soft. Set aside.
Create your bechamel: In a small saucepan combine butter and flour. Place over medium heat.
Constantly mix using a wooden spoon to create a “roux”- a butter and flour paste.
Once fully combined, switch to a whisk and add a little bit of your milk while whisking constantly. Pour a little more milk and whisk. Then, pour all of the milk. Whisk until thick creamy sauce forms. Add nutmeg and mix. Set aside.
Pour a thin layer of bechamel on the bottom of a 9x13 baking dish. Slice potatoes to about 1/4 inch thickness. Place in baking dish in single layer. Pour some more sauce over potatoes and layer with cheese. Repeat layers until done.
Cover with foil. Bake for 45 minutes, and an additional 4-5 minutes on broil.
For full video, click here.
Enjoy,
Guila
コメント