Potato Béchamel
Potato Béchamel
Ingredients
For the Assembly
- 2 potatoes, large
- as needed mozzarella cheese
- as needed Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
In a medium pot, melt the 2 tablespoons of butter over medium heat.
⏱️ 1 min
- 3
Add the 2 tablespoons of flour to the melted butter. Stir continuously with a whisk for 1-2 minutes until a smooth paste, or roux, forms and cooks slightly.
⏱️ 2 min
- 4
Gradually pour in the 2 cups of milk, whisking constantly to prevent any lumps. Continue whisking until the sauce is smooth.
⏱️ 3 min
- 5
Season the béchamel sauce with salt, black pepper, and a pinch of nutmeg to taste. Continue to cook the sauce over medium heat, stirring occasionally, until it thickens to your desired consistency (it should be thick enough to coat the back of a spoon). Remove from heat.
⏱️ 5 min
- 6
Peel the 2 large potatoes. Using a mandoline or a very sharp knife, slice the peeled potatoes thinly and uniformly.
⏱️ 5 min
- 7
Take a baking dish and arrange a single layer of the thinly sliced potatoes at the bottom.
⏱️ 2 min
- 8
Pour a portion of the prepared béchamel sauce evenly over the potato layer.
⏱️ 1 min
- 9
Add a layer of mozzarella cheese over the béchamel sauce.
⏱️ 1 min
- 10
Repeat the layering process: potatoes, béchamel sauce, and mozzarella cheese, until all ingredients are used up or the baking dish is full. Ensure the top layer is potatoes.
⏱️ 3 min
- 11
Finish the top layer with a generous amount of grated Parmesan cheese.
⏱️ 1 min
- 12
Place the baking dish into the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
⏱️ 30 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Potato Béchamel
For the Assembly
- 2 potatoes, large
- as needed mozzarella cheese
- as needed Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
In a medium pot, melt the 2 tablespoons of butter over medium heat.
⏱️ 1 min - 3
Add the 2 tablespoons of flour to the melted butter. Stir continuously with a whisk for 1-2 minutes until a smooth paste, or roux, forms and cooks slightly.
⏱️ 2 min - 4
Gradually pour in the 2 cups of milk, whisking constantly to prevent any lumps. Continue whisking until the sauce is smooth.
⏱️ 3 min - 5
Season the béchamel sauce with salt, black pepper, and a pinch of nutmeg to taste. Continue to cook the sauce over medium heat, stirring occasionally, until it thickens to your desired consistency (it should be thick enough to coat the back of a spoon). Remove from heat.
⏱️ 5 min - 6
Peel the 2 large potatoes. Using a mandoline or a very sharp knife, slice the peeled potatoes thinly and uniformly.
⏱️ 5 min - 7
Take a baking dish and arrange a single layer of the thinly sliced potatoes at the bottom.
⏱️ 2 min - 8
Pour a portion of the prepared béchamel sauce evenly over the potato layer.
⏱️ 1 min - 9
Add a layer of mozzarella cheese over the béchamel sauce.
⏱️ 1 min - 10
Repeat the layering process: potatoes, béchamel sauce, and mozzarella cheese, until all ingredients are used up or the baking dish is full. Ensure the top layer is potatoes.
⏱️ 3 min - 11
Finish the top layer with a generous amount of grated Parmesan cheese.
⏱️ 1 min - 12
Place the baking dish into the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
⏱️ 30 min•🌡️ 180