Imported from the web

Potato Gratin with Chorizo and Reblochon

Name: Potato Gratin with Chorizo and Reblochon
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 800 g potatoes (waxy or all-purpose, peeled and thinly sliced); 2 onions (peeled and thinly sliced); 2 garlic cloves (peeled and thinly sliced); 200 g chorizo (approximately; mild or hot, to taste, skin removed and cut into pieces); 25 g butter; 250 g milk; 25 g flour; 150 g tomato pulp (or chopped tomatoes); salt (to taste; season the béchamel lightly); black pepper (to taste); 0.5 Reblochon (half a Reblochon, sliced)

Recipe by Amandine Cooking

Imported by Anne Sophie David on SeeMeCook

A hearty gratin of raw potatoes, chorizo sautéed with onions and garlic, and tomato béchamel. Topped with melted, golden-brown Reblochon, it makes a complete meal to serve piping hot, ideally with a green salad.

4 servings75 minFrench

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Ingredients

800 g potatoes (waxy or all-purpose, peeled and thinly sliced)
2 onions (peeled and thinly sliced)
2 garlic cloves (peeled and thinly sliced)
200 g chorizo (approximately; mild or hot, to taste, skin removed and cut into pieces)
25 g butter
250 g milk
25 g flour
150 g tomato pulp (or chopped tomatoes)
salt (to taste; season the béchamel lightly)
black pepper (to taste)
0.5 Reblochon (half a Reblochon, sliced)

Steps

1
Remove the skin from the chorizo and cut it into small pieces.
2
Peel the potatoes, then cut them into thin slices using a mandoline or knife. Set aside raw.
3
Peel and finely slice the onions and garlic cloves.
4
In a frying pan over medium heat, sauté the onions, garlic, and chorizo for about 10 minutes, stirring regularly. The chorizo will release enough fat for cooking. Set the mixture aside.
5
Melt the butter in a saucepan.
6
Add the flour and whisk for 1 minute.
7
Gradually pour in the milk, whisking continuously to prevent lumps.
8
Add the tomato pulp, season lightly with salt, and add pepper.
9
Thicken the béchamel over medium heat for a few minutes, stirring constantly.
10
Preheat the oven to 180 °C (fan).
11
Arrange half of the potato slices in a gratin dish, making sure to separate them well.
12
Add half of the chorizo mixture, followed by half of the tomato béchamel.
13
Repeat the layers with the remaining potatoes, chorizo mixture, and béchamel.
14
Slice the half Reblochon and arrange the slices over the top of the gratin.
15
Bake on the lower oven rack for about 40 minutes, until the potatoes are tender and the cheese is golden brown. Check the potatoes with the tip of a knife and bake longer if needed.
16
Serve piping hot with a green salad.

Notes

The potatoes are used raw and must be thinly sliced. Variations: choose mild or hot chorizo; Reblochon can be replaced with raclette cheese, Morbier, or Mont d’Or. Store leftovers in an airtight container in the refrigerator for 2 to 3 days and reheat in the oven, preferably with the dish covered.