A classic potato gratin made with layers of sliced regular potatoes, creamy béchamel sauce, and shredded mozzarella cheese, baked to perfection. This comforting dish is a favorite for dinner and can be customized with different cheeses.
1: Preheat oven to 350°F.
2: Peel the potatoes and place them in a pot filled with salted water. Bring to a boil and stop the cooking when the potatoes are just beginning to get soft. Set aside.
3: Create your béchamel: In a small saucepan combine butter and flour, and place over medium heat.
4: Constantly mix using a wooden spoon to create a 'roux' - a butter and flour paste.
5: Once fully combined, switch to a whisk and add a little bit of milk while whisking consistently. Pour in more milk gradually and whisk until a thick creamy sauce forms. Add nutmeg and mix. Set aside.
6: Pour a thin layer of béchamel on the bottom of a 9x13 baking dish. Slice potatoes to about 1/4 inch thickness and place in a single layer in the baking dish. Pour more sauce over potatoes and layer with cheese. Repeat layers until done.
7: Cover with foil and bake for 45 minutes, then additional 4-5 minutes on broil to finish.
