Scalloped potatoes 😍😍 

Potatoes au gratin with béchamel sauce and cooked prosciutto are a rich winter side dish. It is a very easy recipe, perfect accompaniment to meat main courses, for a simple but tasty lunch. Served in a more generous portion, with a green salad, the au gratin potatoes become a delicious main course. Very simple to prepare and really delicious, au gratin potatoes are one of those recipes that already after the first taste enter the top ten of favorite dishes. It is a rich and hearty autumn side dish prepared with blanched potatoes, béchamel sauce, cooked prosciutto and Parmesan cheese, to be passed in the oven. A side dish that easily turns into a main course: just increase the portion and add a fresh salad. 

INGREDIENTS

800 g potatoes

400 ml béchamel sauce

grated Parmigiano Reggiano

100 g sliced cooked prosciutto

salt

black pepper

PREPARATION

To make the au gratin potatoes, start by peeling and washing the potatoes well. Cut them into slices about 5-6 mm thick. Blanch them in salted water for 6-8 minutes, then drain and let them cool. In the meantime, grease the bottom of a baking dish and cover it with a few tablespoons of béchamel sauce. Place a first layer of potatoes in slightly overlapping slices and follow with béchamel sauce, freshly ground pepper and a handful of grated Parmesan cheese. Spread the ham cut into thin strips on top. Repeat the layers until all the ingredients are used up. Sprinkle the last one with plenty of Parmigiano Reggiano and bake in a preheated oven at 200°C for about 40 minutes or until golden brown. Remove the potatoes from the oven, let them settle for a few minutes and serve.