Shrimp and Vegetable Gratin

Steps

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1. 1
   Chop 2 large leeks into small pieces.
   ▶ ≈0:09
2. 2
   Heat olive oil in a large heavy-bottomed skillet over medium heat, then add 3 minced garlic cloves and cook for about 1 minute until fragrant.
   ▶ ≈0:20
3. 3
   Add the chopped leeks and sauté for about 5 minutes. (You may substitute a large onion if preferred.)
   ▶ ≈0:30
4. 4
   Meanwhile, roughly chop 150 g of mushrooms and cut 5 to 6 peeled potatoes into small cubes.
   ▶ ≈0:40
5. 5
   After the leeks have cooked for 5 minutes, add the potato cubes. Add a little more olive oil or butter if needed.
   ▶ ≈0:59
6. 6
   After the potatoes have cooked for 5 minutes, add the mushrooms and continue sautéing until the potatoes are completely tender.
   ▶ ≈1:16
7. 7
   Season with salt, black pepper, and dried parsley, then add thyme, basil, oregano, and chives to taste. Adjust herbs according to your preferences.
   ▶ ≈1:22
8. 8
   Prepare the béchamel sauce: melt 15 g of butter in a saucepan, add about 1 tablespoon of flour, and stir until smooth.
   ▶ ≈2:05
9. 9
   Gradually add about 300 ml of milk while whisking continuously until the béchamel thickens.
   ▶ ≈2:13
10. 10
    Cut 350 g of cooked shrimp into small pieces and chop 1 bunch of fresh cilantro.
    ▶ ≈2:31
11. 11
    After 15 to 20 minutes, when the potatoes are tender, add the shrimp and cilantro, stir well, and cook for another 2 minutes. (If using raw shrimp, cook a little longer.)
    ▶ ≈2:48
12. 12
    Gradually add the béchamel sauce to the vegetable and shrimp mixture, stirring gently until the desired consistency is reached. The sauce will thicken further during baking.
    ▶ ≈3:11
13. 13
    Transfer the mixture to a gratin dish.
    ▶ ≈3:20
14. 14
    Sprinkle grated mozzarella cheese evenly over the surface.
    ▶ ≈3:29
15. 15
    Bake in a preheated 190°C oven for 15 to 20 minutes until the cheese is golden and bubbly.
    ▶ ≈3:39