Jagaimo Kasaneyaki (Potato layer gratin)

Jagaimo Kasaneyaki （じゃがいも重ね焼き）

What kind of dish is Jagaimo Kasaneyaki (Potato layer gratin)?

This dish is made by layering thinly sliced potatoes and white sauce and baking it in the oven. Overseas, it is equivalent to a dish called a gratin or casserole.

Jagaimo = potato　 kasaneyaki =A cooking method in which ingredients are layered and baked

In Japan, this cooking method of layering ingredients and baking them like this is called kasaneyaki. By the way, when the ingredients are steamed instead of baked, it is called kasanemushi.

Be sure to check out the recipe below as well.

**Pork kasaneyaki** 👉　Oven-Baked Cheese Millefeuille Cutlets

Napa cabbage mille-feuille made in the microwave — **Pork kasanemushi** 👉　Pork Belly Napa Cabbage Mille-Feuille Nabe

About white sauce

This time, I used canned white sauce to make it easy to make.
(It would also be delicious with bacon, meat sauce, etc.(*ˊᵕˋ)♡‧₊)

White sauce is made by frying flour in butter, adding milk and seasoning with salt and pepper.

Homemade white sauce is surprisingly easy to make. The trick to making it successfully is to not rush it.

If you make a large batch and freeze it, you can use it in a variety of dishes, so be sure to master the recipe.

White sauce can be used not only for gratin but also for a variety of other dishes. Check out this article for many recommended recipes using white sauce!　　👉　Recommended recipes using white sauce

NUTRITION FACTS : Jagaimo Kasaneyaki (Potato layer gratin)

INGREDIENTS : Jagaimo Kasaneyaki (Potato layer gratin) (2SERVINGS)

Potatoes (200g)
Salt (2g)
Canned White Sauce (200g)
Cheese (30g)
Parsley (10g)

How to make Jagaimo Kasaneyaki (Potato layer gratin)

Wash and peel the potatoes.
Use a slicer to slice into 2mm thick slices.
Place the potatoes in a heat-resistant container.
Add enough water to cover the potatoes.
Loosely cover the heat-resistant container with plastic wrap and microwave at 600W for 2 minutes.
Remove the potatoes from the water and let them cool.
Once the potatoes are cool enough to touch, sprinkle salt all over them.
Lay the potatoes in a heat-resistant dish, then top with the white sauce, and then layer more potatoes on top.
The white sauce will melt after heating, so there’s no need to worry about spreading it too much.
Place shredded cheese on top. (If using frozen cheese, let it come to room temperature before serving.)
Bake in a 250°C oven (without preheating) for 20 minutes.
Wash the parsley, gently pat it dry, chop it with kitchen scissors, and scatter it over the gratin.