The creamy and cheesy gratin potatoes can be considered a complete dish due to its rich texture.
They are easy to prepare, can be prepared in advance, and baked at the moment, perfect for those busy days when you want to serve a good dish to pamper your loved ones.
The creamy and cheesy gratin potatoes are truly tasty thanks to the really enticing filling like speck, béchamel, and provolone which make the dish a real treat.
If you have guests, I recommend preparing them; they will be a guaranteed success!
The preparation involves pre-cooking the potatoes to then stuff them and place them in the oven. For a perfect gratin, we must cover with a generous dose of béchamel that you can make at home following my recipe here or, if you want to shorten the preparation time even more, you can use the one from the supermarket.
The fresh provolone will do its part with its stringy aspect, a dish certainly high in calories, but worth trying!
- Portions: 6
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs of cleaned potatoes
- 3.53 oz of speck sticks
- 7.05 oz of provolone cheese
- 2 cups cups of béchamel sauce
- to taste of salt
Tools
- Mandoline
Steps
Peel and wash the potatoes, place them in a pot with water and cook them.
Meanwhile, grate the fresh provolone into julienne using a mandoline.
Once the potatoes are cooked, let them cool and then slice them, season with salt.
In an oven dish, spread a bit of béchamel on the bottom.
Form a layer of potatoes.
Cover the layer of potatoes with speck sticks, half of the provolone, and finish with another layer of potatoes.
Cover with béchamel and the remaining julienne provolone.
Bake at 392°F for about 20 minutes, or until golden and bubbly.
It’s amazing how a simple ingredient like potatoes, with a bit of creativity, can transform into a unique and tantalizing dish that makes your mouth water!
