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Recipe Category / Rice, Risotto, Orzo & Potatoes

Potatoes Au Gratin

Method

Thank you Vaso Faletta for this wonderful recipe!!

  • Chop the potatoes into 1 cm slices. Put them in a pot along with 2 cups boiling water and the bouillon cube. Cover pot with lid and boil for 10 minutes.
  • Remove the potatoes from the pot and reserve the broth for the béchamel sauce. We need 2 cups of the broth. If more liquid is needed you can add water.
  • Slice the onion into thin rounds. Sauté for 15-20 minutes in a pan along with 2 tablespoons of olive oil and ½ teaspoon of salt. When golden and caramelized, remove from pan.
  • Use the same pan without wiping it down or washing it. Add 2 tablespoons olive oil, the mushrooms (cut into 4 pieces) and the herbs.
  • Sauté for 8-10 minutes over high heat so that they lose most of their moisture. When ready, remove from heat.
  • Preheat oven to 180* C (350* F) Fan.
  •  Grease a 25x35 cm baking dish. Spread the potatoes, onions and mushrooms in a single layer.
  • Cut the slices of ham into thin strips and spread on top. Sprinkle with ¾ of the grated cheese.
  • Prepare a light béchamel sauce. In a bowl, whisk together the milk, flour, butter, egg, salt and pepper until combined.
  • Add the broth and whisk until incorporated.
  • Transfer to a pan. Simmer mixture while whisking continuously, until it thickens and takes on a smooth creamy texture.
  • Pour the béchamel sauce into the baking dish. Sprinkle with some breadcrumbs and the remaining grated cheese.
  • Bake for 40 minutes, until the top is golden brown. 
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