Potato gratin with béchamel

Ingredients

• 1 kgpotatoes
• 500 mlbéchamel sauce
• 150 ggrated cheese
• 1 clovegarlic
• 1 pinchsalt
• 1 pinchblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 210°C.

2. 2

   Slice the potatoes

   Peel and wash the potatoes, then cut them into thin rounds. Transfer them to a gratin dish.

3. 3

   Prepare the garlic

   Peel and finely slice the garlic, then add it to the béchamel sauce.

4. 4

   Add the sauce

   Pour the béchamel over the potatoes, scatter over the grated cheese and mix everything together.

5. 5

   Bake until golden

   Bake for about 45 minutes, or until the potatoes are tender and the top is golden. Serve hot.

What is potato gratin with béchamel?

Potato gratin is a French baked dish built around sliced potatoes and a creamy sauce, with cheese often added for a browned top. This version uses béchamel, a classic white sauce, to coat the potatoes as they bake.

The thin slices help the potatoes cook through in the oven, while the garlic and grated cheese bring savoury flavour to the simple ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 527 calories, 20g protein, 70g carbs, 20g fat.

The potatoes supply most of the carbohydrates, while the béchamel and cheese contribute much of the fat and some of the protein. Serve a portion with green vegetables or salad to add freshness and balance the plate.

Choosing the ingredients

Potatoes: Choose potatoes that hold their shape reasonably well when cooked, and slice them evenly so they soften at a similar rate.

Béchamel and cheese: The béchamel provides the creamy coating, while grated cheese adds flavour and colour. The recipe does not specify a type of cheese, so use one that melts well.

Getting the slices right

Even slices: Cut the potatoes into thin, similar-sized rounds. Thick or uneven pieces may need longer to become tender.

The method places the slices directly in the gratin dish before adding the sauce, so spread them out rather than leaving a dense pile in one spot.

Mixing the gratin

Garlic béchamel: Finely slice the garlic and stir it into the sauce before pouring it over the potatoes, helping distribute its flavour through the dish.

Cheese coating: The method adds the grated cheese and then mixes everything together. Make sure the potatoes are coated with sauce and cheese before baking.

Baking and checking doneness

Oven: Bake at 210°C for about 45 minutes. The stated total time is 60 minutes, so allow for preparation as well as cooking.

Doneness: Look for tender potatoes and a golden colour. If the top colours before the potatoes are soft, check the centre rather than relying on appearance alone.

Serving ideas

Serve the gratin hot as a comforting main or alongside a simple green salad or green vegetables. A crisp, lightly dressed side gives the creamy potatoes some contrast.

For a fuller meal, pair it with a protein such as roast chicken or beans; keep the accompaniment straightforward so the gratin remains the centre of the plate.

Recipe notes & tips

• Slice the potatoes evenly so they cook at a similar rate.
• Finely slice the garlic so it distributes well through the béchamel.
• Use a gratin dish that can hold the potatoes without packing them into a very dense mound.
• Check tenderness in the centre of the dish before taking it out of the oven.
• Let the dish settle briefly after baking so it is easier to serve.

Variations

• Use a different melting cheese: Choose a grated cheese you enjoy for a slightly different flavour.
• Add herbs: Stir chopped thyme or parsley into the béchamel for an aromatic note.
• Add onion: Layer thinly sliced onion among the potatoes for extra savoury flavour.
• Include vegetables: Add thinly sliced courgette between the potato layers, keeping the slices similar in thickness.
• Add mustard: Stir a little mustard into the béchamel for a sharper flavour.

Common mistakes to avoid

• Uneven potato slices: Some pieces may stay firm while others soften; aim for similarly thin rounds.
• Overcrowding the dish: A dense pile can cook unevenly; spread the potatoes out in the gratin dish.
• Skipping the tenderness check: A golden top does not guarantee soft potatoes; check the centre before serving.
• Leaving garlic in large pieces: They can give uneven bites; slice the clove finely.
• Serving straight from the oven: The gratin can be difficult to portion immediately; let it settle briefly first.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat until piping hot throughout, in the oven or in a microwave-safe dish.

Frequently asked questions