Brazilian Midnight Gratin
A creamy Brazilian-inspired gratin dish, perfect for a cold evening.
Ingredients
- ●4 large Midnight potatoespeeled and thinly sliced
- ●1 1/2 cups Creamy bechamel saucesee notes
- ●1/2 cup Grated Parmesan cheesefreshly grated
- ●1 pound Brazilian sausagesliced and browned
- ●1 medium Onionschopped
- ●3 cloves Garlicminced
- ●2 tablespoons DoenjangKorean fermented soybean paste
- ●1 cup Gratin cheese blenda mix of cheddar and Parmesan
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large saucepan, make the creamy bechamel sauce by melting 2 tablespoons of butter over medium heat.
- 3
Add 1/2 cup of all-purpose flour and whisk to combine. Cook for 1-2 minutes.
- 4
Slowly pour in 1 1/2 cups of heavy cream, whisking constantly. Bring to a simmer and cook until thickened.
- 5
Stir in 1/2 cup of grated Parmesan cheese and season with salt and pepper.
- 6
In a separate pan, brown the sliced Brazilian sausage over medium-high heat.
- 7
Add the chopped onions and minced garlic to the pan and cook until softened.
- 8
In a greased 9x13-inch baking dish, create a layer of sliced potatoes.
- 9
Top the potatoes with a layer of the browned sausage mixture, followed by a layer of the creamy bechamel sauce.
- 10
Repeat this process until all ingredients are used, finishing with a layer of potatoes on top.
- 11
Sprinkle the grated Parmesan cheese and Doenjang over the top layer of potatoes.
- 12
Cover the dish with aluminum foil and bake for 30 minutes.
- 13
Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.