Potatoes with mushrooms and Bechamel sauce
2 servings
50 minutes
Potatoes with mushrooms and 'Béchamel' sauce is a true delight for lovers of Russian cuisine. Tender slices of potatoes soak up the aromatic creamy sauce, gaining softness and rich flavor. Fried champignons add zest, while baked cheese creates an appetizing golden crust. This recipe embodies the traditions of home comfort and the sophistication of French cuisine, as 'Béchamel' is a classic sauce that imparts tenderness to dishes. Perfect for family dinners and celebrations, it pairs well with greens and fresh vegetables. Each serving is a harmony of textures and aromas, an invitation to savor the moment and the taste of childhood.
1
Peel the potatoes, slice them into thin rounds, and rinse under cold water for 20-30 minutes.
- Potato: 200 g
2
Slice the mushrooms, fry them in a pan, cut the leek and fry until cooked.
- Button mushrooms: 150 g
- Leek: 40 g
3
For the béchamel sauce, melt butter in a saucepan, add flour and continuously whisk in cream until reaching a consistency of low-fat sour cream. Add salt and nutmeg.
- Butter: 50 g
- Wheat flour: 2 teaspoons
- Whipping cream 33%: 150 ml
- Salt: to taste
- Nutmeg: to taste
4
Grease the baking tray with butter and layer the potatoes. Then add the béchamel sauce, onions, and mushrooms. Layer the ingredients in this order. Pour the béchamel sauce over the last layer of potatoes and cover with foil.
- Butter: 50 g
- Potato: 200 g
- Whipping cream 33%: 150 ml
- Leek: 40 g
- Button mushrooms: 150 g
5
Bake in a preheated oven at 180 degrees for 25-30 minutes.
- Potato: 200 g
- Whipping cream 33%: 150 ml
6
Remove from the oven, take off the foil, sprinkle with cheese, and return to the oven for 7-10 minutes.
- Rossiysky cheese: 100 g
