Posted in Cheese, French, Potato Dishes, Side dishes, Vegetarian

Cheesy Potato Gratin Bake

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It is no secret that I love cheese, and dishes with potato and cheese are my favourite.  I recently found fresh parmesan cheese in a local supermarket (A101) at a really cheap price, which is generally unheard of here in Turkey.  This recipe includes step by step photos of how I prepared it.  Serves 2 – 4 people depending on portion size.

Ingredients

9 – 10 baby potatoes (in their skins)

Some slices of green and red pepper to decorate

A little grated parmesan to sprinkle over the top

Bowl of ice water (enough to cool potatoes)

Ingredients for the Cheese Sauce (Béchamel Sauce)

40 g butter

2 heaped tbsps flour

500 ml milk

2 tsps chopped chives

A handful of grated parmesan cheese

Salt and pepper (as required)

Method

Clean and place the baby potatoes in a large pan of boiling water and simmer for around 15-20 minutes.  Remove from the pan and place into the ice water, this helps the skins to peel off easily. Set aside while making the cheese sauce.

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Method for cheese sauce

Place the butter in a saucepan over a low heat.  Once melted, stir in the flour allowing it to bubble.

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Next you add the milk, a little at a time while continuously stirring (if you add all at once you risk the sauce becoming lumpy).

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Add the chives, then over a medium heat bring to a boil stirring slowly until it thickens.  Turn off the heat and add the handful of cheese then salt and pepper to required taste.

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Remove the skins from the potatoes using a flat edged knife, then slice and place to cover the bottom of an oven proof dish (which has had a little olive oil rubbed over to avoid sticking).  You do not need to pack tightly.

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Once you have one layer, gently spoon over some of the cheese sauce.

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Then repeat with another layer.  Potato and cheese sauce.  You should end up with about three layers.  Finally, de-seed and decorate with some red and green peppers, sprinkle a little parmesan cheese over the top, and bake in the oven at about 180°c for around 35 – 40 minutes, or until top is golden.

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Serve immediately.

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