Rustic Potato Gratin with Chorizo and Tomato Béchamel
This isn’t your average gratin. Imagine tender layers of potatoes, slices of spicy chorizo, and a rich, creamy tomato-infused béchamel sauce baked until bubbly and golden. It’s rustic, hearty, and full of warm Mediterranean flavor — perfect for cozy dinners or impressing guests.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 4
Ingredients
(Serves 4–6)
🥔 For the gratin:
-
2 lbs (900g) potatoes (Yukon Gold or Russets), thinly sliced
-
6 oz (170g) cured Spanish chorizo, sliced into thin rounds
-
1 1/2 cups shredded cheese (Gruyère, Manchego, or mozzarella)
-
Salt & pepper, to taste
-
Fresh thyme or parsley (optional, for garnish)
🍅 For the tomato béchamel:
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
1 1/2 cups milk (warm)
-
1/2 cup tomato passata or purée
-
1/2 tsp smoked paprika
-
1 garlic clove, minced
-
Salt & pepper, to taste
-
Pinch of chili flakes (optional)
Instructions
🍅 1. Make the tomato béchamel:
-
In a saucepan, melt the butter over medium heat.
-
Whisk in the flour and cook for 1–2 minutes until it forms a light roux.
-
Gradually whisk in the warm milk until smooth and thickened.
-
Stir in the tomato puree, garlic, paprika, salt, pepper, and chili flakes.
-
Simmer for 2–3 minutes, then remove from heat.
🔪 2. Assemble the gratin:
-
Preheat oven to 375°F (190°C).
-
Grease a baking dish (around 9×13″).
-
Layer half the potatoes, season lightly with salt and pepper.
-
Top with half the chorizo slices and a third of the cheese.
-
Spoon over half the tomato béchamel.
-
Repeat with remaining potatoes, chorizo, and béchamel. Finish with the rest of the cheese.
🔥 3. Bake:
-
Cover with foil and bake for 30 minutes.
-
Remove foil and bake for another 20–25 minutes, until golden, bubbling, and potatoes are tender.
-
Let rest 5–10 minutes before serving.
Notes
-
A crisp green salad
-
Roasted vegetables
-
A glass of red wine or sparkling water with citrus