Potato Gratin consists of thinly sliced potatoes baked in a rich and creamy sauce. While simple, its browned surface is especially appetizing, making it a universally appealing dish. Known as scalloped potatoes in the US, many countries have their own version of this dish. Japan has embraced it as well, and it’s now a western-style Japanese dish commonly found in restaurants and home kitchens. This combination of potatoes and béchamel sauce is popular among both the young and the old.
Gratin originated as a French dish featuring creamy white sauce, often incorporating macaroni, baked in the oven. Records show that a version of gratin appeared in Japanese western-style restaurants as early as the 1930s, though it gained widespread popularity several decades later. As ovens became more common in Japanese households, gratin’s popularity grew accordingly. The dish has evolved to suit Japanese tastes over the years, becoming firmly rooted in Japanese cuisine. While “gratin” often refers to Macaroni Gratin in Japan, potato gratin enjoys similar popularity, as it does worldwide.
Adding cheese to the sauce enriches the dish and enhances its flavor – though it’s optional if preferred. The Panko (breadcrumb) topping provides an essential crunchy texture that shouldn’t be skipped. Besides preparing the béchamel sauce, which itself isn’t particularly difficult, the recipe involves few complicated steps. While the total cooking time is about an hour due to baking, the preparation time is minimal. Potato gratin serves as an excellent side dish for Japanese western meals like hamburger steaks or Japanese beef steaks, and it’s equally suitable for American-style meals. A hot, bubbling potato gratin brings the warmth of winter to any table. Try this delightful dish this holiday season!
Potato Gratin
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Ingredients
Bechamel Sauce
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 2 cups milk
- 1 tsp salt
- 1/8 tsp white pepper
- 2 oz melting cheese, shredded mozzarella, haverti
Instructions
- Heat the oven to 450°F (215 °C).
- Peel and slice the potatoes into 1/8 inch (3 mm) pieces. Soak them in water for 5 minutes, then strain. Arrange the potato slices in a single layer on a plate, cover with plastic wrap, and microwave for 4-5 minutes. Set aside.
- Thinly slice the onion. Heat oil in a frying pan and cook the onion until tender. Set aside.
- Place 1 tablespoon of butter and panko in a small bowl, microwave for 20 seconds, then stir. Finely chop the parsley. Set aside.
- Prepare the béchamel sauce: Heat 3 tablespoons of butter until melted, then add flour and cook for a couple of minutes until bubbling. Gradually add milk, stirring constantly with a whisk to avoid lumps. Once the sauce thickens, season with salt and pepper, then stir in the cheese and let it melt.
- Spread some béchamel sauce on the bottom of a baking dish. Place half of the cooked potato slices in a single layer, then top with half of the cooked onion. Spread half of the béchamel sauce over the layer, then add the remaining potato slices and onion. Finally, pour the rest of the sauce on top.
- Top with the panko and bake in the preheated oven for 30 minutes. Garnish with chopped parsley before serving.
