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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