Potatoes with bechamel and cheese: the rich and irresistible side dish!

published on 6 May, 2021 at 15:09

How to make the creamiest potatoes in the world!

INGREDIENTS

600g (1.3 lb) potatoes, skin on

200g (1 cup) bechamel

60g (1/2 cup) Parmesan, grated

Salt to taste

15g (1 tbsp) butter (for greasing)

METHOD

Wash the potatoes well.
In a pot bring 3 cups of water to a boil, season with salt, add potatoes, cook for 10 minutes and drain.
Cut the potatoes into thin slices.
Preheat the oven to 200C/390F and grease angel cake or bundt mold with butter.
Arrange potatoes in a greased mold so the slices overlap each other.
Spoon the bechamel over potato slices and sprinkle with grated Parmesan on top.
Roast potatoes in the preheated oven for 15 minutes or until they are slightly golden on top.
Serve and enjoy!

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