Potatoes with bechamel recipe

The recipe for potatoes with bechamel that we show below is easy, quick and delicious. The ingredients are easy to get because they are usually almost always present in our kitchens. We will use milk, flour, potatoes, cheese, butter and spices.

With potatoes we can prepare an infinity of recipes, but if we are looking for a simple one that serves both as a side dish and as a main dish, this is perfect! We have some very creamy potatoes that everyone will like and we can serve as a starter, side dish or during dinner. In addition, it is an economical and traditional dish that the little ones always like a lot for its flavor and texture. Stay with us and discover how to make potatoes with bechamel and cheese.

Ingredients to make Potatoes with bechamel:

• 6 potatoes
• 500 milliliters of milk
• 50 grams of butter
• 50 grams of wheat flour
• 1 pinch of salt
• 1 pinch of nutmeg
• 1 splash of olive oil
• 30 grams of grated cheese

How to make Potatoes with bechamel:

Peel the potatoes and cut them into thin slices. You can fry the potatoes in a pan with plenty of oil, cook them in boiling water with a little salt or cook them in the microwave. We have opted for the third option. To do this, place the slices in a bowl, add a little salt and a splash of oil and place the container in the microwave at 600W for 8-10 minutes. If they are tender they will be ready, if not, you will have to leave them for a few more minutes. They must not be very cooked because they will break, they must be missing a point, since they have to finish cooking in the oven.

While the potatoes are cooking, prepare the bechamel sauce. To make it, put the butter in a saucepan and heat over medium heat. Once undone, add the flour, mix and let it cook for 1 minute. Put the milk in a jug and heat it. Add the milk to the flour little by little and mix until it forms a thick cream.

Halfway through cooking, add a little salt and a little nutmeg and keep mixing. These ingredients will enhance the flavor of the bechamel potatoes, but you can always omit them. When the bechamel is creamy, taste it in case you think it needs more salt. Put out the fire.

Take a baking dish and cover the base with a few tablespoons of bechamel. This step is important so that the potatoes do not stick together.

Put a layer of potatoes, a little bechamel on top and repeat this process until you finish with the potatoes. Finish with a layer of bechamel that covers all the potatoes.

Cover the potatoes with bechamel sauce and grated cheese and bake at 200ºC with heat up and down. The time will depend on the type of oven, so you will have to watch to remove them when all the cheese is gratin.

When the potatoes are golden, as seen in the photo, take them out and serve them. That’s how easy the recipe for potatoes with bechamel is! You can eat them alone or use them as a side dish.