Yum Potato and Chouriço Gratin

1. 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.
2. Drain and let cool before peeling and slicing them into 1/4-inch thick rounds.
3. In a skillet over medium heat, lightly brown the chouriço slices until slightly crispy and some fat is released.
4. Remove the chouriço and drain on paper towels.
5. In the same skillet, add the chopped onion and garlic with a drizzle of olive oil and cook until softened.
6. Add the diced tomatoes and paprika.
7. Deglaze with the white wine, season with salt and pepper, and let reduce.

1. Béchamel Sauce:
2. In a saucepan, melt the butter and stir in the flour, whisking constantly.
3. Gradually add the milk while whisking to avoid lumps.
4. Allow the sauce to thicken, seasoning with salt, nutmeg, and pepper.

Assemble:

1. Preheat the oven to 350°F (180°C).
2. Lightly grease a baking dish with olive oil.
3. Layer sliced potatoes on the bottom, followed by a layer of tomato sauce, chouriço slices, and grated cheese.
4. Repeat layers, finishing with béchamel sauce, the remaining cheese, and chouriço slices on top.
5. Bake for 25–30 minutes or until the top is golden and the sauce is bubbling.
6. Sprinkle with fresh herbs of your choice (like parsley or chives) before serving.

Recipe & Photo Credit: Pagina Receitas