This Potato Gratin with Chorizo, Tomato, and Béchamel is a comforting, savory dish that combines layers of tender potatoes with spicy chorizo, juicy tomatoes, and a creamy béchamel sauce. It’s a hearty dish that works perfectly as a main course or a side for gatherings and special dinners. The spiced chorizo adds depth of flavor, while the béchamel brings a creamy, rich texture to balance everything beautifully.
Why You’ll Love This Potato Gratin Recipe
- Creamy & Hearty: The combination of potatoes, béchamel sauce, and chorizo creates a rich and satisfying meal.
- Flavorful: The spicy chorizo and fresh tomatoes add layers of flavor that elevate the classic potato gratin.
- Comforting & Filling: This dish is perfect for cold nights or when you need a comforting, filling meal.
- Easy to Make: Simple ingredients and easy-to-follow steps make this gratin a go-to recipe for weeknight dinners or special occasions.
Key Ingredients for Potato Gratin with Chorizo, Tomato, and Béchamel
1. Potatoes
- Use starchy potatoes like Yukon Gold or Russet, which cook down to a soft, creamy texture when baked.
2. Chorizo
- Spicy or mild chorizo adds a savory, smoky flavor to the gratin. You can use Spanish or Mexican chorizo depending on your taste.
3. Tomatoes
- Fresh, ripe tomatoes add a juicy, slightly acidic contrast to the richness of the béchamel and chorizo.
4. Béchamel Sauce
- A simple béchamel sauce made from butter, flour, and milk adds creaminess and richness to the dish.
5. Cheese
- A sprinkle of cheese, like Gruyère, Parmesan, or cheddar, on top of the gratin adds a golden, crispy finish.
How to Make Potato Gratin with Chorizo, Tomato, and Béchamel
This recipe combines the classic layers of a potato gratin with the spicy flavors of chorizo and the creaminess of béchamel sauce. Here’s how to make it:
Step 1: Prepare the Potatoes
- Preheat your oven to 375°F (190°C). Thinly slice 4-5 large potatoes (about 1/8 inch thick) using a mandoline or sharp knife. Set aside in a bowl of cold water to prevent them from browning.
Step 2: Cook the Chorizo
- In a large skillet, cook 8 ounces of chorizo over medium heat, breaking it up into small pieces. Cook until browned and crispy, about 5-7 minutes. Remove from heat and set aside.
Step 3: Make the Béchamel Sauce
- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes until lightly golden. Slowly whisk in 2 cups of warm milk, stirring constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
Step 4: Assemble the Gratin
- In a greased 9×13-inch baking dish, layer half of the sliced potatoes. Top with half of the cooked chorizo and a layer of thinly sliced tomatoes (about 2-3 tomatoes). Pour half of the béchamel sauce over the top.
- Repeat the layers with the remaining potatoes, chorizo, and tomatoes. Pour the rest of the béchamel sauce over the top and spread it evenly.
Step 5: Add Cheese & Bake
- Sprinkle 1/2 cup of shredded cheese (such as Gruyère, cheddar, or Parmesan) evenly over the top of the gratin. Cover the dish with foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and crispy.
Step 6: Serve
- Remove from the oven and let the gratin cool for 10 minutes before serving. Garnish with fresh herbs like parsley or thyme if desired.
Tips for Making the Best Potato Gratin
1. Use Starchy Potatoes
- Starchy potatoes like Yukon Gold or Russet are best for gratin because they absorb the béchamel sauce and become tender and creamy.
2. Slice Potatoes Evenly
- Use a mandoline or a sharp knife to slice the potatoes thinly and evenly so they cook uniformly.
3. Cook the Béchamel Sauce Slowly
- Whisk the béchamel sauce constantly as it cooks to avoid lumps and ensure a smooth, creamy consistency.
4. Don’t Skip the Cheese
- A cheesy topping is essential for a perfectly golden, crispy crust. Use a flavorful cheese like Gruyère or Parmesan for the best results.
5. Let the Gratin Rest
- Allow the gratin to rest for 10 minutes before serving so the layers can set and the flavors meld together.
Recipe Variations
1. Vegetarian Potato Gratin
- Omit the chorizo and add extra vegetables like sautéed spinach, mushrooms, or zucchini for a vegetarian version.
2. Spicy Gratin
- Add a pinch of red pepper flakes to the béchamel sauce or use spicy chorizo to give the dish a little heat.
3. Cheesy Potato Gratin
- For extra creaminess, stir 1/2 cup of shredded cheese into the béchamel sauce before layering it with the potatoes.
4. Tomato-Free Gratin
- If you’re not a fan of tomatoes, you can omit them and add a layer of caramelized onions or roasted red peppers instead.
5. Herb-Infused Gratin
- Add fresh thyme or rosemary to the béchamel sauce for a fragrant, herb-infused flavor.
FAQs: Potato Gratin with Chorizo, Tomato, and Béchamel
1. Can I Make This Gratin Ahead of Time?
- Yes! You can assemble the gratin up to a day in advance and refrigerate it before baking. When ready to serve, bake it as directed, adding a few extra minutes to the baking time if it’s cold from the fridge.
2. How Do I Store Leftover Gratin?
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F until warmed through.
3. Can I Freeze Potato Gratin?
- It’s best to freeze potato gratin before baking. Assemble the gratin, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator before baking.
4. What Can I Serve with Potato Gratin?
- This gratin pairs well with roasted meats like chicken, pork, or beef. It also makes a great side dish for a holiday meal or a comforting main course with a simple green salad.
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