Description
A rich and creamy Italian gratin dish made with layers of potatoes and béchamel sauce, baked to perfection.
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 2 cups béchamel sauce
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Butter a baking dish and layer the sliced potatoes evenly.
- Pour the béchamel sauce over the potatoes, ensuring they are fully covered.
- Sprinkle with Parmesan cheese, salt, pepper, and nutmeg.
- Bake for 45 minutes or until the top is golden and bubbly.
- Let it rest for 5 minutes before serving.
Notes
- For extra crispiness, broil for 2-3 minutes at the end.
- Substitute with Gruyère cheese for a stronger flavor.
- Can be prepared ahead and refrigerated before baking.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
Keywords: potato gratin, béchamel sauce, Italian recipe, vegetarian main course