Potatoes with Béchamel Sauce
Main Dishes • French
Description
Potatoes with béchamel sauce
Ingredients
- Salt to taste
- Gruyère cheese 5 oz
- Milk 0 qt
- Wheat Flour 1½ spoons
- Olive Oil 1½ spoons
- Butter 0 oz
- Garlic 1 clove
- Potato 1⅕ kg
Step-by-Step Guide
Step 1
Place the unpeeled potatoes in a large pot, cover with cold water, and add a teaspoon of salt. Bring to a boil, reduce the heat, and simmer for 20-30 minutes until the potatoes are tender but not falling apart. Drain, peel, and slice thinly.
Step 2
Rub a clove of garlic over an oven-safe skillet and place half of the potatoes in it. Preheat the oven to 390°F.
Step 3
Make the béchamel sauce: melt the butter with the vegetable oil in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Then, slowly pour in the milk and season with salt. Continue to cook, stirring, for another 4 minutes until the sauce thickens.
Step 4
Pour half of the sauce over the potatoes in the skillet. Then sprinkle with half of the grated Gruyère cheese. Layer the remaining potatoes on top, pour the rest of the sauce over, and sprinkle with the remaining cheese. Bake for 15 minutes and serve immediately in the same dish.
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