Gratin de Pommes de Terre

Ingredients

• 3–4 medium-sized potatoes

• 1 medium onion (optional)

• 2 tbsp all-purpose flour

• 2 cups warm milk

• 1 tbsp butter

• Salt, to taste

• Black pepper powder, to taste

• ½ tsp oregano

• ½ tsp mixed herbs

• 1–2 tbsp finely chopped fresh parsley

• Cheese of your choice, as needed

Method

• Wash and peel the potatoes.

• Slice the potatoes into thin, coin-sized slices. Try to keep the slices as even as possible so they cook uniformly.

• If using onion, cut the onion in half and separate the layers into individual onion rings. These will be used between the potato layers for extra flavour.

• Bring a pot of water to a boil and blanch the potato slices for about 5 minutes. They should soften slightly but should not be fully cooked.

• Drain the potatoes and set them aside.

• Heat a pan over medium-low heat and add 1 tbsp butter.

• Once the butter melts, add 2 tbsp flour.

• Whisk continuously for a minute or so to cook the flour and prevent lumps from forming.

• Gradually add the 2 cups of warm milk, whisking continuously as you pour.

• Add salt, black pepper, oregano, and mixed herbs.

• Continue whisking until the sauce becomes smooth and creamy.

• Add some grated cheese and whisk until the cheese melts into the sauce.

• Finally, add some finely chopped fresh parsley and mix well.

• Once the sauce is creamy and smooth, take the pan off the heat.

• Take a baking dish and spread a thin layer of the white sauce across the bottom.

• Arrange a layer of blanched potato slices over the sauce.

• Add a few onion rings between the potato slices. (Skip the onion if you prefer.)

• Sprinkle a little oregano, black pepper, and chopped parsley over the potatoes.

• Pour another layer of the white sauce over the potatoes.

• Repeat the layers — potatoes → onion → herbs → white sauce — until the baking dish is filled.

• Finish with a generous layer of your favourite cheese on top.

• Place the baking dish in the preheated oven at 180°C (350°F) and bake for approximately 15 minutes, or until the cheese on top is melted, bubbling, and lightly golden.

• And voilà! Your Gratin de Pommes de Terre is ready. Let it rest for a few minutes, then serve warm and enjoy! 🥔🧀