Posted on Wednesday, January 22, 2025 in
Pork Recipes
Yum Portuguese Potato and Chouriço Gratin
Yum Portuguese potato and chouriço gratin (gratinado saboroso de batatas e chouriço), a dish layering potatoes, chouriço, tomato sauce, béchamel, and cheese, baked until golden perfection.
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Preparation time | 20 min |
Cooking Time | 1 h |
Ready In | 1 h 20 min |
Level of Difficulty | Easy |
Servings | 4 |
Ingredients
1.76 lbs (about 4 medium-sized) potatoes1 chouriço sausage (sliced)14 oz (1 can) diced tomatoes1 medium onion2 garlic clovesWhite wine, as needed1 tsp paprika3.5 oz (about 1 cup) grated cheese for gratinSalt and freshly ground pepper to tasteBéchamel sauce:1 2/3 cups (14 oz) whole milk3.5 tbsp butter1/3 cup (5 tbsp) all-purpose flourA pinch of nutmegSalt and pepper to taste
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Preparation
- Boil the potatoes with their skins in a large pot of salted water for about 20 minutes, until they are tender but still firm to the touch.
- Drain and let cool before peeling and slicing them into 1/4-inch thick rounds.
- In a skillet over medium heat, lightly brown the chouriço slices until slightly crispy and some fat is released.
- Remove the chouriço and drain on paper towels.
- In the same skillet, add the chopped onion and garlic with a drizzle of olive oil and cook until softened.
- Add the diced tomatoes and paprika.
- Deglaze with the white wine, season with salt and pepper, and let reduce.
- Béchamel Sauce:
- In a saucepan, melt the butter and stir in the flour, whisking constantly.
- Gradually add the milk while whisking to avoid lumps.
- Allow the sauce to thicken, seasoning with salt, nutmeg, and pepper.
Assemble:
- Preheat the oven to 350°F (180°C).
- Lightly grease a baking dish with olive oil.
- Layer sliced potatoes on the bottom, followed by a layer of tomato sauce, chouriço slices, and grated cheese.
- Repeat layers, finishing with béchamel sauce, the remaining cheese, and chouriço slices on top.
- Bake for 25–30 minutes or until the top is golden and the sauce is bubbling.
- Sprinkle with fresh herbs of your choice (like parsley or chives) before serving.
Recipe & Photo Credit: Pagina Receitas
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