in Recipes

Bechamel potatoes

updated

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Ingredients for 4 servings:

  • 750 g potatoes, waxy
  • 60 g margarine
  • 60 g flour
  • ¼ liter of milk
  • ½ liter vegetable broth
  • 1 egg yolk
  • ½ bunch parsley
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauce with egg yolk

Cook the potatoes, let them cool, peel them, and slice them. Make a roux with the margarine and flour and deglaze with the vegetable stock and milk. Bring to a boil. Add the egg yolk to the sauce. Do not boil again. Season with salt, pepper, and parsley. Add the potato slices to the sauce and heat briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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