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- Potatoes in Bechamel Sauce
- (Patate alla Besciamella)
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- Ingredients:
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For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper
For the Potatoes:
2 and 1/4 lbs (1 kg) potatoes
1 oz (25 grams) butter, melted, plus extra for greasing
3 and 1/2 fl oz (100 ml) single cream
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt and pepper
Directions:
Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.
Whisk in the flour.
Pour in all the milk, whisking constantly until it starts to boil.
Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Bechamel sauce should not taste floury.
Remove the saucepan from the heat.
Taste and add more salt if necessary and season with pepper and/or nutmeg.
If the sauce is too thick, add a little more milk.
If too runny, return to the heat and add a knob of butter mixed with an equal quantity of plain flour.
Note: For a richer bechamel sauce, replace half the milk with the same amount of double cream; for a lighter bechamel sauce, add half milk and half water.
Prepare the Potatoes:
Cook the whole, unpeeled potatoes in plenty of salted water for about 45 minutes, then drain, peel and slice.
Preheat the oven to 200°C (400°F) Gas Mark 6.
Grease an ovenproof dish with butter, arrange the potato slices, slightly overlapping, in it and season with salt and pepper.
Stir the cream into the bechamel sauce and pour the mixture over the potatoes to cover.
Sprinkle with the Parmigiano cheese and melted butter.
Bake until golden brown and bubbling, then serve. This dish may also be served as a first course. Serves 6.
That's it!
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