This Potato Gratin with Chorizo, Tomato, and Béchamel is a flavorful twist on the classic potato gratin. The smoky, spicy chorizo pairs beautifully with thinly sliced potatoes, juicy tomatoes, and a velvety béchamel sauce. It’s an indulgent, hearty dish that’s perfect for family dinners or as a side for a special occasion. With layers of tender potatoes, melted cheese, and the bold flavor of chorizo, this gratin is sure to be a hit.
Potato Gratin with Chorizo, Tomato, and Béchamel
I love making this potato gratin because it’s the perfect combination of creamy, cheesy goodness and the robust, spicy flavor of chorizo. The potatoes become tender and soak up all the rich béchamel, while the chorizo adds a punch of flavor. The tomatoes add a burst of freshness, balancing out the richness of the dish. It’s perfect for serving as a main course with a simple salad, or as a decadent side dish for a holiday meal.
Pair this gratin with Cajun Shrimp Deviled Eggs Recipe or serve it alongside Baked Turkey Wings Recipe for a complete and satisfying dinner.
Why You’ll Love This Potato Gratin with Chorizo, Tomato, and Béchamel Recipe
- Rich and Comforting: The béchamel sauce and cheese make this gratin rich and creamy, perfect for comfort food lovers.
- Bold Flavors: The addition of chorizo and tomatoes gives this dish a bold, smoky, and slightly spicy flavor.
- Perfect for Special Occasions: This gratin is hearty and indulgent, making it ideal for holiday dinners or family gatherings.
- Customizable: You can adjust the spice level by using mild or spicy chorizo, or add more vegetables for extra texture.
Main Ingredients for Potato Gratin with Chorizo, Tomato, and Béchamel
- Potatoes – Thinly sliced to create tender layers in the gratin.
- Chorizo – Smoky and slightly spicy, adding a robust flavor to the dish.
- Tomatoes – Sliced tomatoes provide a burst of freshness and juiciness.
- Béchamel Sauce – A creamy white sauce made from butter, flour, and milk, binding the dish together.
- Cheese – Melted cheese adds richness and flavor to the top of the gratin.
Step-by-Step Instructions for Potato Gratin with Chorizo, Tomato, and Béchamel Recipe
Here’s how to make this rich and delicious potato gratin step by step:
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). Peel and thinly slice 4-5 medium potatoes, about 1/8 inch thick. Set them aside in a bowl of cold water to prevent browning.
- Pro Tip: Use a mandoline slicer to get even, thin slices of potatoes for the best texture.
- Cook the Chorizo: In a skillet over medium heat, cook 1/2 pound of chorizo, breaking it into small pieces as it cooks. Cook for about 5-7 minutes until browned and cooked through. Remove from heat and set aside.
- Tip: If using cured chorizo, slice it thinly instead of cooking it.
- Make the Béchamel Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually add 2 cups of milk, whisking constantly until the mixture thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
- Tip: Make sure to whisk continuously to prevent lumps from forming in the béchamel sauce.
- Layer the Gratin: Grease a 9×13-inch baking dish with butter. Start by layering a third of the sliced potatoes at the bottom of the dish. Add a layer of cooked chorizo, followed by a layer of sliced tomatoes. Pour some béchamel sauce over the top, then repeat the layers two more times, finishing with a final layer of béchamel.
- Pro Tip: For a more flavorful gratin, sprinkle grated Parmesan or Gruyère cheese between the layers of béchamel and potatoes.
- Top with Cheese: After the final layer of béchamel, sprinkle 1 cup of shredded cheese (cheddar, mozzarella, or a combination) over the top of the gratin.
- Tip: Use a mix of cheeses like mozzarella for meltiness and cheddar for flavor.
- Bake the Gratin: Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
- Serving Idea: Garnish with fresh parsley or thyme before serving for a pop of color and freshness.
- Serve and Enjoy: Let the gratin cool for a few minutes before serving. Serve as a main dish with a side salad or as a hearty side dish for roasted meats.
- Serving Idea: Pair the gratin with a simple green salad or roasted vegetables for a balanced meal.
Extra Tips and Variations
- Make it Spicy: If you like a bit more heat, use spicy chorizo or add a pinch of red pepper flakes to the béchamel sauce.
- Add More Veggies: You can add layers of sautéed spinach or mushrooms for extra texture and flavor.
- How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy top.
- How to Freeze: You can freeze the unbaked gratin for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
Health Benefits of Potato Gratin with Chorizo, Tomato, and Béchamel
While this gratin is indulgent, potatoes are a great source of fiber, potassium, and vitamin C. You can make the dish a bit lighter by using leaner sausage or substituting part of the milk in the béchamel with a lower-fat option.
- Rich in Potassium: Potatoes are an excellent source of potassium, which helps maintain healthy blood pressure levels.
- Customizable for Healthier Options: You can lighten the dish by using turkey chorizo or reducing the amount of cheese.
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