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Scalloped Potatoessmall

Year of the Sauce:  Week 6

Bechamel is one of the five French “Mother Sauces.”  It acts as a base for any milk sauce, and can be easily transformed into a whole host of other sauces.  I’ve always made it as the base for my homemade macaroni and cheese, but since I rarely use a recipe for that dish I have always just guessed at the amounts of butter and flour required to thicken the sauce.  After making a true Bechamel from a recipe, I now know that I’ve been putting far too much flour into my sauce and over-thickening it.  Good to know!

I have a better recipe for scalloped potatoes somewhere, but this one is nice and quick and can be on the table in less than 40 minutes.

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 2 1/4 cups skim milk
  • pinch of salt
  • pinch of nutmeg
  • 4 large potatoes, peeled and thinly sliced using mandoline
  • 1/4 cup shredded Parmesan cheese
  • salt and fresh ground pepper
  • 1 teaspoon roughly chopped flat leaf Italian parsley

Directions

1. Melt butter in a medium – heavy bottom sauce pan over medium heat. Add flour. Whisk to combine.

2. Add milk, continue to whisk until mixture comes to to a boil. Add nutmeg, season with salt. Reduce heat to low and simmer. Stirring frequently, cook until mixture thickens enough to coat the back of a wooden spoon, approximately 15 minutes.

3. Check for seasoning add more salt if necessary.

4. To assemble: arrange potato slices so that they slightly overlap each other. Season potatoes with salt. Lightly spoon bechamel sauce over potato layer. Continue until all layers are complete. Pour remaining bechamel sauce on top of potatoes. Sprinkle cheese and parsley on top. Season with pepper.

5. Bake for approximately 15-20 minutes or until golden and bubbly.

Source: Bellalimento

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