Looking for a new potato recipe? Learn how to make a delicious potato au gratin with shrimp, perfect for Easter lunch.
Potatoes are one of, if not the most versatile ingredient of all. After all, everything with potatoes is delicious. However, if you’re tired of eating potatoes the same way, you’ll love this potato recipe. potato au gratin with shrimp.
This potato au gratin with shrimp is simply wonderful., transforming a simple dish into something more sophisticated with shrimp. In fact, it’s a great option to serve at Easter lunch or whatever the occasion, because it’s perfect.
And best of all, it’s super easy to make. Anyway, preparation time is 1 hour, and makes up to 4 servings. However, if you are serving more people, you can double the quantities in the recipe.
If you love shrimp, also check out our fricassee recipe.
Potato au gratin with shrimp recipe
Ingredients
- 500g of shrimp
- 4 potatoes
- 1 tablespoon mustard
- 1 bouquet of sauce
- Salt and pepper to taste
- Lemon juice
Bechamel sauce
- 250ml of milk
- 20g of butter
- 20g of flour
- salt to taste
Preparation mode
- First, you need to peel and clean the shrimp. If you don’t know how to do this, learn here.
- Then, with the shrimp cleaned, it’s time to season them well, with salt, pepper and lemon juice. Reserve.
- Next, it’s time to prepare the potatoes, you can cook the potatoes with their skins even in salted water.
- Once cooked, wait for it to cool a little, peel and cut into slices.
- To make the béchamel sauce, heat a pan and add the butter until it melts.
- Then add the flour, season with a little salt and add the milk.
- Mix very well until it reaches a creamy consistency.
- Therefore, grease a refractory or baking dish to begin assembling the dish.
- So, alternate the potato slices with the prawns, brush a little mustard and pour the béchamel sauce on top.
- Bake in a preheated oven at 180° for 20 minutes or until the potatoes and shrimp are browned.
- Lastly, sprinkle some chopped parsley on top and it’s ready to serve.
Tips for preparing potato au gratin with shrimp
- A very important tip for getting the béchamel sauce right is to use hot/warm milk in the preparation. Furthermore, it is essential to keep stirring all the time to avoid lumps.
- However, If the wheat flour still forms lumps in the sauce, there is still a way to save it.. To do this, blend the sauce in a blender and then return it to the pan to finish cooking.
- If you want to enhance your potato au gratin with shrimp, You can sprinkle grated cheese on top before putting it in the oven.
- A side dish for this recipe is a salad. We even have several salad recipes here.
Anyway, what did you think of this recipe? Also check out another version of potato gratin, but this time with bacon.
Sources: Recipes Now Recipes without Borders
