Potato Gratin



1 kg of potatoes grated

2 tbsp olive oil

1 onion thinly sliced

2 cloves grated garlic

3-4 sprigs of thyme

2 sprigs rosemary

1 bay leaf

2 tbsp butter

2 tbsp of flour

2 cups milk

1 pinch of nutmeg

1 cup grated graviera

1 cup grated Kefalotyri


Wash well, peel the potatoes and grate on a coarse grater. Put in a colander, rinse with plenty of water and season with salt. Press the potatoes by hands to drain the liquid.

Heat the olive oil in a nonstick pan and lightly sauté the onion and garlic for 2′. Add thyme, rosemary, bay leaf, potatoes and continue to sauté for 4′ over high heat.

Heat the butter in a nonstick pan. Add the flour and mix well with a whisk. Add milk and continue to stir until the béchamel. Remove the pan from the heat, add the nutmeg, graviera, Kefalotyri and stir until smooth sauce.

Mix the potatoes and bechamel in a large bowl and put in a Pyrex. Preheat oven to 180ºC and bake the potatoes in the air for 30′ until golden.

Bon Appetit!

Potato gratin




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