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Potato gratin

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Tempo de preparo

50 min(s)


10 servings

Felipe Malacrida

  • Ingredients
  • Recipe
  • Potatoes5 unit(s)
  • Water to taste
  • Salt to taste
  • Milk750 ml
  • Butter100 g
  • Wheat Flour100 g
  • Onion1/2 unit(s)
  • Cloves3 unit(s)
  • Bay leaf1 unit(s)
  • Black pepper to taste
  • Nutmeg to taste
  • Grated Parmesan2 cup
  1. With the help of a vegetable slicer or the same knife, make very thin slices in the potatoes. Take them to cook in a pan with hot water and salt for 5 minutes. Remove them from the hot water and immediately place them in the cold water. Reserve.
  2. Now let's go to the sauce, heat the butter and add the flour and mix until a homogeneous mass is formed, this thickener is called a roux and it makes the sauce creamy. In this, leave the fire to a minimum and with the help of a fouet, add the milk and beat at the same time, as soon as it is uniform, let the sauce be found.
  3. Take the onion and bay leaf and place the cloves in the leaf to secure it with the onion. This flavoring is called Onion Piquet. Place in the sauce and season with salt, black pepper and nutmeg.
  4. As soon as the sauce is well refined, remove the onion with the help of a slotted spoon.
  5. Preheat the oven to high temperature and in a refractory, place the potatoes and arrange the sauce and cheese. Bake until cheese is grated. Wait to cool down a bit and serve.

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