Creamy potatoes with béchamel sauce and cheese
Potatoes are one of the most popular side dishes for good reason. They are incredibly versatile and adapt to countless flavors. If classic mashed potatoes or simple boiled potatoes get a bit monotonous for you, these cheese-topped potatoes with béchamel sauce will bring a breath of fresh air to your kitchen.
- 800 g hard-boiling potatoes
- Salt
- 40g butter (plus a little more for the tin)
- 40 g flour
- 500 ml milk
- black pepper (freshly ground)
- 1 pinch of nutmeg
- 50 g grated cheese (Emmentaler or Gruyère)
- Parsley
- Peel the potatoes and cut them into thin slices, cubes or wedges, according to your taste.
- Pre-cook the potatoes in a pot of salted water for 5 to 10 minutes, depending on their thickness. Then drain the water and set the potatoes aside.
- Heat the butter in a pan over medium heat. Add the flour and stir it into the butter for about 1 minute until smooth.
- Gradually pour in the milk, stirring constantly, until a smooth sauce forms. Let it simmer for about 5 minutes over low heat and season with salt, pepper, and nutmeg.
- Preheat the oven to 180 °C (top/bottom heat).
- Grease a baking dish with butter. Fill it with the pre-cooked potatoes and pour the béchamel sauce evenly over them. Sprinkle the cheese over the sauce and bake the potatoes in a preheated oven for 20 minutes, or until golden brown.
- After baking, remove the potatoes from the oven and sprinkle them with chopped parsley and freshly ground black pepper to taste before serving.
Here's how to prepare Béchamel potatoes
For optimal results, it's worth taking a quick look at the type of potato you choose. Firm or waxy varieties are best for this recipe. They retain their structure during pre-cooking and subsequent baking, preventing them from turning to mush. Peel the potatoes and cut them into even pieces or slices. This ensures they all cook at the same time. A quick dip in boiling salted water perfectly prepares the pieces for the oven. They should still have a slight bite, as they will continue to cook in the baking dish.
The heart of this recipe is the classic béchamel sauce. This fundamental French sauce is based on a simple roux and gives the casserole its unmistakable creaminess. To make it, first melt butter in a saucepan over medium heat. As soon as it foams, quickly whisk in the flour. The mixture should cook briefly and retain a light color. This step removes any raw taste from the flour. Then, pour in the cold or room-temperature milk in small amounts. It's important to whisk constantly, stirring along the bottom of the pan. This prevents lumps from forming and ensures the sauce thickens evenly.
As soon as the liquid boils and thickens, remove the pot from the heat. The seasoning is traditionally simple. A little salt, freshly ground black pepper, and a generous pinch of freshly grated nutmeg are all you need. The nutmeg harmonizes beautifully with the earthy notes of the potato and the richness of the dairy. Now, lightly grease a sufficiently large casserole dish with a little butter. Add the pre-cooked potato pieces and spread them evenly. Pour the hot béchamel sauce generously over the top, ensuring all the pieces are well coated.
The crowning touch is a layer of grated cheese. In the hot oven, the creamy sauce melds with the potatoes, while the cheese melts on top, forming a golden-brown crust. As soon as it's bubbling enticingly in the dish and has reached the desired browning, take the casserole out. Let it rest for a few minutes before cutting. This allows the sauce to settle slightly and makes the dish easier to portion. A little freshly chopped parsley adds a lovely splash of color to the plate before serving.
Great tuber: Try smashed potatoes with meatballs or a fried potato casserole.
