Potato Béchamel
71Min
4Servings
385Cal
MediumLevel
VegetarianKid friendlyvegetarian
#comfort food#creamy#baked#vegetarian
Equipment
Chef's knife
Cutting board
Vegetable peeler
Saucepan
Stove
Whisk
Mixing spoon
Baking dish
Oven
Ingredients
Potato Layer
potatoes (peeled, sliced)
800 g
Béchamel Sauce
milk (warm)
500 ml
butter (melted)
50 g
all-purpose flour
50 g
nutmeg (ground)
1 pinch
salt
1 tsp
black pepper (ground)
0.5 tsp
Parmesan cheese (grated)
50 g
Instructions
1
Prepare the potatoes
Peel and slice the potatoes into thin rounds.
10 min
2
Make the roux
Melt butter in a saucepan, add flour and stir to form a smooth paste.
3 min80°C
3
Prepare the béchamel sauce
Gradually whisk in warm milk, stirring constantly until the sauce thickens. Season with nutmeg, salt and pepper.
8 min90°Ctimer 8 min
4
Assemble the layers
Layer potatoes and béchamel sauce alternately in a baking dish, finishing with sauce. Sprinkle grated Parmesan on top.
10 min
5
Bake the dish
Bake in a preheated oven until golden and bubbling.
40 min180°Ctimer 40 min
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Оven 180°C 10-15 minutes
Can be portioned and frozen individually. Thaw overnight in fridge before reheating.
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