Potato Gratin

Von Japanese Cooking 101 · 50 Min.

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Zubereitung

1. Heat the oven to 450°F (215°C).
2. Peel and slice the potatoes 1/8 inch (3 mm) thick. Soak in water for 5 minutes, then drain. Arrange in a single layer on a plate, cover with plastic wrap and microwave for 4-5 minutes. Set aside.
3. Thinly slice the onion and cook in heated oil in a frying pan until tender. Set aside.
4. Microwave 1 tablespoon of butter with the panko for 20 seconds and stir. Finely chop the parsley and set aside.
5. Make the béchamel: melt 3 tablespoons of butter, add the flour and cook for a couple of minutes until bubbling. Gradually whisk in the milk to avoid lumps. When thickened, season with salt and white pepper, then stir in the cheese until melted.
6. Spread some béchamel over the bottom of a baking dish. Add half the potatoes in a single layer, top with half the onion, spread half the béchamel over it, then add the remaining potatoes and onion. Pour the rest of the sauce on top.
7. Sprinkle the panko over the top and bake in the preheated oven for 30 minutes. Garnish with parsley before serving.

Zusammengefasst aus dem Video von Japanese Cooking 101. Schau es dir für die Details an.

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