Have you ever tried the combination of potatoes, Taleggio, and pears? This gratin is a true treat: creamy, enveloping, and with a perfect balance between sweet and savory. The potatoes remain soft, the Taleggio melts giving an intense flavor, while the pear adds a delicate and surprising note. It’s a delicious side dish or an appetizing starter, perfect for a winter dinner or a special evening. Discover how to prepare it in a few steps!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs Potatoes
- 1 Pear
- 3.5 oz Taleggio cheese
- to taste Milk
- 1 tbsp Flour
- 1 tbsp Butter
- to taste Nutmeg
- to taste Salt
- to taste Pepper
Tools
- 1 Pot
- 1 Knife
- 1 Bowl
- 1 Small saucepan
- 1 Whisk
- 1 Baking dish
- 1 Parchment paper or butter
- 1 Oven
Step-by-step Preparation
Classic method: Boil them with the skin in slightly salted cold water for about 30 minutes from boiling, leaving them al dente.
Quick method (microwave): Peel the potatoes, cut them into pieces and place them in a microwave-safe bowl with a little water. Cover with perforated plastic wrap or a lid and cook at 750W for about 8-10 minutes, stirring halfway through cooking. Look HERE to know more.Cut the potatoes into cubes.
Cut the Taleggio into pieces.
Peel the pear and cut it into thin slices.Melt the butter in a small saucepan.
Add the flour, stirring vigorously for a minute.
Pour in the milk little by little, stirring to avoid lumps.
Cook until obtaining a creamy consistency. Adjust with salt, pepper, and a pinch of nutmeg.
You can also see the béchamel recipe HERE.Butter a baking dish (or use parchment paper).
Mix the potatoes with the Taleggio and pears, season with salt and pepper.
Place the mixture in the baking dish and pour the béchamel over it.
Bake in a static oven at 355°F for 15 minutes, then raise to 430°F for another 5 minutes for a perfect gratin.Let it rest for 10 minutes before serving: the flavors will meld and the texture will be perfect.
Tips and Variations
More crunchiness? Add some breadcrumbs and Parmesan on top before baking.
Alternative to Taleggio? You can use Gorgonzola, Fontina, or smoked Scamorza.
Want a lighter version? Replace the béchamel with soy cream or Greek yogurt.
FAQ – Potato, Taleggio, and Pear Gratin
Can I prepare it in advance?
Yes! You can assemble the gratin and store it in the fridge for 24 hours. Before baking, bring it to room temperature.
How can I store it?
It keeps in the fridge for 2 days, in an airtight container. Reheat in the oven or microwave before serving.
Can I freeze it?
Better not, as the potato loses texture once thawed.
The potato, Taleggio, and pear gratin is a surprising dish, perfect for those who love balanced and enveloping flavors. Try it and let yourself be conquered by its creaminess: it will be a success on any occasion!
