in Germany

Bechamel potatoes

Spread the love

Ingredients for 4 servings:

  • 1 kg potatoes
  • 3 tbsp butter or margarine
  • 2 tbsp flour
  • 250 ml milk
  • 250 ml water
  • 1 tsp broth, clear (instant)
  • Salt and pepper, white
  • 1 egg yolk
  • 100 g cheese (medium-aged Gouda)

Instructions

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

Cook the potatoes in their skins, peel, let cool, and slice. Heat 2 tablespoons of fat in a saucepan, stir in the flour and bring to a foam. Deglaze with 250 ml each of milk and water mixed with instant broth and bring to a boil while stirring. Simmer gently for about 5 minutes. Season with salt and pepper, and mix with the egg yolk. Do not boil again! Grate the cheese and stir in 2/3 of it. Mix the potatoes with the sauce and pour into a greased dish. Sprinkle the remaining cheese on top. Bake in a preheated oven (200°C fan oven) for 15-20 minutes. Serve with hot, crispy sausages.

Facebook Comments

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.

Bavarian steamed dumplings

Fürst – Pückler – Ice Parfait