Potato Béchamel
Creamy layered potato bake smothered in velvety béchamel sauce and baked until golden and bubbling.
Equipment
Ingredients
Potatoes
potatoes (peeled, sliced)
800 g
Béchamel Sauce
milk
500 ml
butter
50 g
all-purpose flour
50 g
nutmeg
1 pinch
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare potatoes
Peel and slice potatoes into even 3-4mm thick rounds.
Cook potatoes
Place potato slices in a pot, cover with cold water, add a pinch of salt and bring to a gentle boil until just tender but not falling apart.
Make roux
Melt butter in a saucepan over medium heat, add flour and whisk continuously for 1-2 minutes to create a pale roux.
Add milk
Gradually pour in warm milk while whisking constantly to prevent lumps. Continue whisking until sauce thickens.
Season béchamel
Season sauce with salt, black pepper and a pinch of nutmeg. Remove from heat.
Assemble dish
Preheat oven to 180°C. Layer half the potatoes in a buttered baking dish, pour over half the béchamel, repeat with remaining potatoes and sauce.
Bake
Bake for 25-30 minutes until golden and bubbling on top. Rest 5 minutes before serving.
Original recipe
Storage
Reheat covered with foil to prevent drying out.
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