Description
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.
Ingredients
(Serves 4–6)
🥔 For the gratin:
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2 lbs (900g) potatoes (Yukon Gold or Russets), thinly sliced
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6 oz (170g) cured Spanish chorizo, sliced into thin rounds
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1 1/2 cups shredded cheese (Gruyère, Manchego, or mozzarella)
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Salt & pepper, to taste
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Fresh thyme or parsley (optional, for garnish)
🍅 For the tomato béchamel:
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2 tbsp butter
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2 tbsp all-purpose flour
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1 1/2 cups milk (warm)
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1/2 cup tomato passata or purée
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1/2 tsp smoked paprika
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1 garlic clove, minced
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Salt & pepper, to taste
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Pinch of chili flakes (optional)
Instructions
🍅 1. Make the tomato béchamel:
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In a saucepan, melt the butter over medium heat.
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Whisk in the flour and cook for 1–2 minutes until it forms a light roux.
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Gradually whisk in the warm milk until smooth and thickened.
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Stir in the tomato puree, garlic, paprika, salt, pepper, and chili flakes.
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Simmer for 2–3 minutes, then remove from heat.
🔪 2. Assemble the gratin:
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Preheat oven to 375°F (190°C).
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Grease a baking dish (around 9×13″).
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Layer half the potatoes, season lightly with salt and pepper.
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Top with half the chorizo slices and a third of the cheese.
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Spoon over half the tomato béchamel.
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Repeat with remaining potatoes, chorizo, and béchamel. Finish with the rest of the cheese.
🔥 3. Bake:
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Cover with foil and bake for 30 minutes.
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Remove foil and bake for another 20–25 minutes, until golden, bubbling, and potatoes are tender.
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Let rest 5–10 minutes before serving.
Notes
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A crisp green salad
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Roasted vegetables
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A glass of red wine or sparkling water with citrus
- Prep Time: 15 min
- Cook Time: 30 min