Milano Gratin
Indulge in the comforting, Italian-inspired delight of Milano Gratin, a rich and creamy potato bake that combines layers of velvety béchamel sauce, thinly sliced potatoes, smoky ham, and a generous sprinkling of Parmesan cheese. This easy-to-follow recipe is the perfect balance of cheesy, buttery goodness and a subtle hint of nutmeg, bringing warmth and depth to every bite. With only 20 minutes of prep time, this indulgent gratin is baked to golden perfection, making it an irresistible dish to serve at family dinners, potlucks, or special gatherings. Pair it with a crisp green salad or as a savory side to roast meats, and let the tantalizing aroma of this oven-baked masterpiece elevate your dining experience. Perfectly comforting, flavor-packed, and satisfying, Milano Gratin is a crowd-pleaser that will quickly earn a spot in your recipe rotation.
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Recipe Information
Ingredients
- 750 g potatoes
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 100 g grated Parmesan cheese
- 150 g smoked ham, sliced
- 1 pinch nutmeg
- 1 to taste salt
- 1 to taste black pepper
- 1 tbsp olive oil
Instructions
Preheat your oven to 200°C (392°F).
Peel the potatoes and slice them thinly, approximately 3mm thick. Use a mandoline slicer for uniform results.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until lightly golden to form a roux.
Gradually add the milk to the roux, continuing to whisk to avoid lumps, and cook until the sauce thickens, about 5-7 minutes.
Season the béchamel sauce with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning as desired.
Grease a 9x13 inch (23x33 cm) baking dish with olive oil.
Layer one-third of the potato slices in the bottom of the dish. Top with half of the ham slices.
Pour one-third of the béchamel sauce over the ham and sprinkle with a third of the Parmesan cheese.
Repeat layering with another third of the potatoes and the remaining ham. Top with another third of the béchamel sauce and Parmesan cheese.
Finish with the remaining potatoes, béchamel sauce, and Parmesan cheese.
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are cooked through.
Remove from oven and let it rest for 5 minutes before serving.
Garnish with additional Parmesan cheese and serve warm. Enjoy your delicious Milano Gratin!
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6400 mg | 278% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 36.7 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1894 mg | 146% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5288 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
