Welcome! If you’re in the mood for a cozy, flavorful dish that combines creamy layers of potatoes with the rich taste of chorizo and a delightful tomato béchamel sauce, you’re in for a treat! This Rustic Potato Gratin with Chorizo and Tomato Béchamel is a hearty meal that’s perfect for a family dinner or a comforting meal at the end of a long day. Let’s dive into this deliciously satisfying recipe.
2. Introduction
Rustic Potato Gratin with Chorizo and Tomato Béchamel is a modern twist on a traditional gratin dish, incorporating bold Spanish flavors. The combination of crispy chorizo, soft potatoes, and a creamy tomato béchamel sauce creates a balance of textures and tastes that will keep everyone coming back for seconds.
This dish holds a special place in my heart because it reminds me of the rustic meals my family would prepare on Sunday evenings. The simplicity of the ingredients paired with the complexity of the flavors never fails to bring a sense of warmth and comfort.
3. Ingredients
To prepare this comforting Rustic Potato Gratin with Chorizo and Tomato Béchamel, you’ll need:
- 800 g of Bintje potatoes, peeled and cut into 5mm slices
- 130 g spicy chorizo, thinly sliced
- 400 g diced tomatoes, canned with juice
- 100 g Gruyère cheese, grated
- Salt and pepper to taste
For the tomato béchamel:
- 400 ml whole milk
- 36 g butter
- 36 g all-purpose flour
- A pinch of ground nutmeg
- Salt and pepper to taste
[convertkit_form form=”6763696″]
If you’re looking for some substitutions, feel free to swap out the Gruyère for cheddar or use turkey sausage instead of chorizo if you prefer a milder taste. These adjustments will slightly change the flavor but maintain the gratin’s creamy and hearty essence.
4. How to Make Rustic Potato Gratin with Chorizo and Tomato Béchamel
Follow these steps to create your own delicious Rustic Potato Gratin with Chorizo and Tomato Béchamel:
- Preheat your oven to 180°C (350°F).
- Boil the potatoes in salted water for about 20 minutes until tender but still firm. Drain and set aside to cool. Once cool, slice them into 5mm rounds.
- In a frying pan over medium heat, cook the chorizo slices until crispy and their oils are released. Set the chorizo aside on a paper towel-lined plate.
- Prepare the béchamel: In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes. Gradually add the milk while whisking continuously to avoid lumps. Stir in the diced tomatoes with their juice and season with salt, pepper, and nutmeg. Simmer until thickened.
- Grease a large baking dish. Layer half of the potato slices at the bottom, followed by half of the chorizo slices. Pour half of the béchamel sauce over the top and sprinkle with half of the Gruyère cheese.
- Repeat the layers with the remaining potatoes, chorizo, béchamel, and cheese.
- Bake for 25-30 minutes, or until the top is golden brown and bubbling.
- Let cool for a few minutes before serving. Enjoy with a fresh green salad for a complete meal!
Cooking Tip: Be sure to stir the béchamel continuously when adding the milk to avoid lumps and achieve a silky texture. If you like extra crispy edges, bake the gratin for an additional 5 minutes.
5. Helpful Tips
Here are a few helpful tips to ensure your Rustic Potato Gratin with Chorizo and Tomato Béchamel turns out perfectly:
- Make sure your potato slices are even so they cook uniformly in the oven.
- If your béchamel becomes too thick, add a splash of milk to thin it out.
- You can prepare the béchamel and potatoes ahead of time to cut down on prep work when you’re ready to assemble the dish.
6. Cooking Tips
To enhance the flavor of your Rustic Potato Gratin with Chorizo and Tomato Béchamel, consider these tips:
- If you prefer a spicier kick, opt for hot chorizo or add a pinch of red pepper flakes to the béchamel.
- For a more pronounced smoky flavor, try smoked paprika sprinkled over the top layer before baking.
- A mandoline slicer will help you achieve uniformly thin potato slices, ensuring even cooking.
Equipment Tip: Using a high-quality mandoline slicer or a sharp chef’s knife will make slicing the potatoes easier and more precise.
7. Serving Suggestions
This Rustic Potato Gratin with Chorizo and Tomato Béchamel is a meal on its own, but here are some ideas to round out your plate:
- Serve with a crisp green salad tossed in a tangy vinaigrette to balance the richness of the gratin.
- A side of roasted asparagus or green beans adds a lovely contrast of texture and flavor.
- Pair with a glass of dry white wine or a light red wine to complement the savory elements of the dish.
For an elegant presentation, garnish the gratin with fresh herbs like parsley or chives before serving.
8. Nutritional Information
The Rustic Potato Gratin with Chorizo and Tomato Béchamel is a satisfying dish that combines carbs, proteins, and fats into a single comforting serving. It’s not only delicious but also provides essential nutrients for a balanced meal.
9. Nutritional Information (per serving)
Calories: 420 kcal
Carbohydrates: 42 g
Protein: 16 g
Fat: 22 g
Saturated Fat: 12 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 8 g
Trans Fat: 0 g
Cholesterol: 60 mg
Sodium: 890 mg
Potassium: 720 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 500 IU
Vitamin C: 14 mg
Calcium: 280 mg
Iron: 1.8 mg
The potatoes provide a good source of fiber and potassium, while the chorizo adds protein and a bit of iron. The béchamel sauce contributes calcium thanks to the milk and cheese.
10. Storage and Leftovers
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Gently reheat the gratin in the oven at 150°C (300°F) until warmed through, or microwave individual portions for about 1-2 minutes.
If you have extra gratin, consider using it as a filling for a hearty breakfast wrap with scrambled eggs and a few slices of avocado. This makes a perfect meal for busy mornings!
11. Frequently Asked Questions (FAQs)
Can I use a different type of cheese?
Yes! While Gruyère is recommended for its creamy and nutty flavor, you can substitute it with cheddar, Parmesan, or even a vegan cheese if you prefer a dairy-free option.
What can I substitute for chorizo?
If chorizo is too spicy for your taste or hard to find, you can use regular sausage, turkey sausage, or a plant-based sausage for a vegetarian version.
My béchamel sauce is lumpy. What can I do?
If your béchamel sauce has lumps, pass it through a fine sieve or blend it with a hand blender to smooth it out.
12. Related Recipes
Looking for more comforting dishes? Here are some related recipes you might enjoy:
These recipes are just as comforting and flavorful as the Rustic Potato Gratin with Chorizo and Tomato Béchamel and perfect for adding to your weekly meal rotation.
13. Conclusion
I hope you’re excited to try this delicious Rustic Potato Gratin with Chorizo and Tomato Béchamel! It’s a perfect blend of comfort and flavor, and I can’t wait to hear how it turns out for you. Feel free to experiment with the ingredients and make this dish your own. Don’t forget to share your variations or any tips you have in the comments below. Happy cooking!
