Bechamel Potatoes recipe
information
385 calories per serving
ingredients
800 g (1 3/4 lb) potatoes
salt and freshly milled white pepper
50 g (2 oz) butter
1 tablespoon flour
450 g (3/4 pint) hot milk
150 ml (1/4 pint) cream
pinch of grated nutmeg
1 teaspoon lemon juice
pinch of sugar
2 tablespoons chopped parsley to garnish
salt and freshly milled white pepper
50 g (2 oz) butter
1 tablespoon flour
450 g (3/4 pint) hot milk
150 ml (1/4 pint) cream
pinch of grated nutmeg
1 teaspoon lemon juice
pinch of sugar
2 tablespoons chopped parsley to garnish
method
1. Wash the potatoes, drop them into a saucepan of boiling salted water and cook for 25-30 minutes.
2. Melt the butter in a large saucepan, sprinkle in the flour and cook until golden brown, stirring continuously. Gradually stir in the hot milk and simmer for 10 minutes, stirring frequently. Then turn the heat right down, but keep the sauce warm.
3. Drain the potatoes, rinse them in cold water, peel and cut them into fairly thick slices. Season the sauce with the cream, salt and pepper, the nutmeg, lemon juice and sugar.
4. Stir in the potato and warm through without allowing the sauce to boil. Sprinkle with parsley before serving.
5. Serve with: fried sausages or pork chops.
2. Melt the butter in a large saucepan, sprinkle in the flour and cook until golden brown, stirring continuously. Gradually stir in the hot milk and simmer for 10 minutes, stirring frequently. Then turn the heat right down, but keep the sauce warm.
3. Drain the potatoes, rinse them in cold water, peel and cut them into fairly thick slices. Season the sauce with the cream, salt and pepper, the nutmeg, lemon juice and sugar.
4. Stir in the potato and warm through without allowing the sauce to boil. Sprinkle with parsley before serving.
5. Serve with: fried sausages or pork chops.
serving amount
serves 4
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5.5
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