Potatoes with Two Sauces
Appetizers • World
Description
Potatoes with Two Sauces
Ingredients
- Salt to taste
- Milk 15 fl oz
- Wheat Flour 1 tablespoon
- Olive Oil 2 tablespoons
- Butter 0 oz
- Passata Tomato Sauce 10 oz
- Salad Potatoes 5 lbs
- Safflower Oil 10 fl oz
Step-by-Step Guide
Step 1
Heat the sunflower oil in a deep skillet to 355°F. Fry the sliced potatoes in batches until golden brown, and place the cooked portions on paper towels.
Step 2
Place half of the potatoes in a deep dish and drizzle with half of the tomato sauce, lightly salt. Add the remaining potatoes and pour the rest of the sauce on top.
Step 3
Make the béchamel sauce: melt 25 grams of butter along with the olive oil in a saucepan, stir in the flour, and cook, stirring, for 2-3 minutes. Then remove the saucepan from the heat, slowly pour in the milk while stirring continuously, return the saucepan to the stove, and cook for another 8-10 minutes until the sauce thickens. Then pour it over the potatoes and place pieces of the remaining butter on top.
Step 4
Preheat the oven to 390°F. Bake for 15 minutes. Serve immediately in the same dish.
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