Potatoes with Bechamel Sauce and Home-Style Potatoes
4 servings
40 minutes
Potatoes with béchamel sauce and homemade potatoes are a true embodiment of Russian hospitality and coziness. Simplicity and sophistication unite in this dish, revealing the richness of creamy flavor with the tender texture of potatoes. Béchamel, originating from French cuisine, becomes an elegant addition that transforms ordinary tubers into something special. Homemade potatoes, generously seasoned with herbs and butter, create a contrast of warm, rich aromas. This dish is perfect as a standalone treat or as a side to meat and fish dishes, adding comfort and richness to the meal. It is ideal for family lunches and festive dinners, filling the home with the aroma of freshly cooked potatoes and creamy sauce.
1
Peel and boil the potatoes.
- Potato: 8 pieces
2
Cut half of the boiled potatoes into four pieces. Add 3 tablespoons of oil and half of the finely chopped greens. Season with salt and pepper, and mix everything. Homemade potatoes are ready.
- Butter: 6 tablespoons
- Dill: 1 bunch
- Salt: to taste
3
Cut the second half into cubes.
- Potato: 8 pieces
4
Melt 3 tablespoons of butter in a saucepan over low heat.
- Butter: 6 tablespoons
5
Add flour. Mix until smooth, continuing to heat.
- Wheat flour: 1.5 tablespoon
6
Gradually pour in cold milk. Mix well to avoid lumps. Bring the sauce to a boil and cook for no more than 5 minutes.
- Milk: 300 ml
7
Add grated cheese, salt, pepper, 1 tablespoon of sour cream, and sprinkle with half of the finely chopped greens.
- Hard cheese: 30 g
- Salt: to taste
- Sour cream: 3 tablespoons
- Dill: 1 bunch
8
Season the second half of the potatoes with béchamel sauce.
- Potato: 8 pieces
