Potatoes with bechamel

Potatoes with Béchamel Sauce: A Creamy Classic

Potatoes with béchamel sauce is a comforting and versatile dish that brings together the creamy goodness of a classic white sauce and the hearty, satisfying texture of potatoes. This dish, often associated with French and Mediterranean cuisine, can be served as a side or even as a main course, depending on your preferences. With its rich flavor and smooth texture, it’s a perfect addition to any meal, whether it’s a holiday feast or a simple weeknight dinner.

Ingredients You Will Need

To make this delightful dish, gather the following ingredients:

• 4 large potatoes (Yukon Gold or russet work well)
• 2 cups milk (whole milk or 2%)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but adds great flavor)
• 1 cup grated cheese (Gruyère, cheddar, or a blend, optional)
• Fresh parsley or chives (for garnish)

Directions

1. Prepare the Potatoes: Start by peeling the potatoes and slicing them into thin rounds, about 1/4 inch thick. This will ensure they cook evenly and absorb the béchamel sauce beautifully.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Make the Béchamel Sauce:

• In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 1-2 minutes to create a roux. It should be light golden in color.
• Gradually pour in the milk while whisking continuously to prevent lumps. Continue to whisk until the sauce thickens, about 5-7 minutes.
• Season the béchamel with salt, black pepper, and nutmeg (if using). If you’re adding cheese, stir it in until melted and smooth.

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