Potatoes with Bechamel Sauce
6 servings
60 minutes
Potatoes with béchamel sauce is a delicate and aromatic dish of French cuisine that embodies simplicity and sophistication at the same time. Béchamel sauce, one of the classic French sauces, gives the potatoes a rich, creamy flavor with subtle hints of nutmeg and butter. Baking with Gruyère cheese adds an appetizing golden crust and a savory depth of flavor. This dish is perfect as a side for meat and fish dishes and can also serve as a standalone culinary delight. Its history roots in the traditions of French gastronomy where béchamel served as the base for many casseroles and gratins. The warming and refined combination of ingredients makes this recipe not only delicious but also a true find for a cozy home dinner.
1
Place unpeeled potatoes in a large pot, cover with cold water, and add a teaspoon of salt. Bring to a boil, reduce heat, and cook for 20-30 minutes until the potatoes are soft but not falling apart. Drain, peel, and slice thinly.
- Potato: 1.2 kg
- Salt: to taste
2
Rub a clove of garlic on a fireproof pan and place half of the potatoes in it. Preheat the oven to 200 degrees.
- Garlic: 1 clove
3
Make béchamel sauce: melt butter with vegetable oil in a saucepan, stir in flour, cook for 2 minutes, then slowly add milk and salt. Cook, stirring, for another 4 minutes until the sauce thickens.
- Butter: 40 g
- Olive oil: 1.5 tablespoon
- Wheat flour: 1.5 tablespoon
- Milk: 1 l
- Salt: to taste
4
Pour half of the sauce over the potatoes in the pan. Sprinkle with half of the grated Gruyère. Layer the remaining potatoes, pour the rest of the sauce, and top with the remaining cheese. Bake for 15 minutes and serve immediately in the same dish.
- Gruyere cheese: 80 g
- Potato: 1.2 kg
- Milk: 1 l
- Gruyere cheese: 80 g