Potato Gratin
Creamy oven-baked potato casserole, popular in Japan as a Western-style dish
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.