Potato au gratin Potato and fontina flan

The potatoes au gratin with béchamel and cooked ham they are rich winter outline. This is a great recipe easy, perfect accompaniment to meat main courses, for a simple but tasty lunch. Served in a more generous portion, with a green salad, potato gratin becomes a delicious second dish.

Ingrediants

  • 800 g of potatoes
  • 400 ml of bechamel
  • grated parmesan cheese
  • 100 g of sliced ​​cooked ham
  • salt
  • black pepper

How to prepare: Potatoes au gratin

Very simple to prepare and really delicious, the potatoes au gratin they are one of those recipes that already after the first taste enter the top ten of favorite dishes.

It is a rich and hearty winter side dish prepared with blanched potatoes, bechamel, baked ham And parmesan, to pass in the oven. Contour that easily turns into second dish: just increase the portion and add a fresh salad. Something similar, but with a slight smoky scent, is the potato Parmigiana.

THE vegetable gratin are always a certainty: those enriched with béchamel (also in the béchamel version without milk), then, are real pampering for the palate, particularly pleasant when it is cold outside. Two examples above all are Cauliflower au gratin or Fennel au gratin with bechamel.

If, on the other hand, you prefer to limit calories, you can opt for Zucchini and potatoes au gratin or for Green beans au gratin with leeks.

OTHER TASTY RECIPES: Gratinated Brussels sprouts, Gratin of white bread and onions, Gratinated chard with bechamel, Gratin of cauliflower and broccoli

Easy Execution Preparation Time 20 min Cooking Time 50 min Servings 4

How to prepare: Potatoes au gratin

Preparation Potato au gratin - Phase 1

Preparation Potato au gratin - Phase 1

To make the potatoes au gratin, start peeling and washing the potatoes well. Cut them into slices about 5-6 mm thick. Blanch them in salted water for 6-8 minutes, then drain and let them cool. Meanwhile, butter the bottom of a baking dish and cover it with a few spoonfuls of béchamel.

Preparation Potato au gratin - Phase 2

Preparation Potato au gratin - Phase 2

Place a first layer of potatoes into slightly overlapping slices and follow with bechamel, freshly ground pepper and a handful of grated Parmesan cheese.

Preparation Potato au gratin - Phase 3

Preparation Potato au gratin - Phase 3

Spread the ham cut into thin strips on top. Repeat the layers until all ingredients are used up. Sprinkle the last with plenty of Parmesan cheese and bake in a preheated oven at 200 ° for about 40 minutes or in any case until golden brown. Remove from the oven the potatoes au gratin, let them settle for a few minutes and serve.

.