Cheesy Scalloped Potato Gratin

Note: If using leftover bechamel, warm in microwave until lukewarm. The béchamel will have thickened in the fridge but will thin out slightly when warmed. If using fresh bechamel, let cool slightly until nice and thick. It should be gravy consistency.

Preheat oven to 400ºF and butter ramekins.

Peel and slice potatoes using a sharp knife or mandoline. The potatoes should be ⅛ inch thick.

Place a spoonful of bechamel in bottom of each ramekin. Mix potatoes with remaining bechamel, reserving 1 spoonful of bechamel for the top of each ramekin. Divide potato-bechamel mixture among buttered ramekins and press down lightly to even the mixture. Top each with a spoonful of bechamel.
Sprinkle top with Gruyere and then Parmesan.

Cover each ramekin with tin foil. Pull back one corner to let steam escape. Place onto baking sheet and bake for 40 minutes. Baking time may vary depending on how thick potatoes are. Remove foil and bake for another 10 minutes.

Remove from oven and let rest for about 10–15 minutes to set. You may see some oil on top of potatoes; that’s just from the cheese and will settle. Alternatively, you could mop it up with a paper towel after it’s cooled slightly.

Serve and enjoy!