Potatoes with bechamel in the oven
Ingredients
- Potatoes: 4 (peeled and thinly sliced)
- Onion: 1 piece (cut into thin circles)
- Salt: half a teaspoon
- Black pepper: a quarter of a teaspoon
- Butter: 3 tablespoons
- Flour: 3 tablespoons
- Milk: 2 cups
- Cheddar cheese: a cup and a half (grated)
How to prepare
- Heat the oven to a temperature of 400 degrees Celsius.
- Grease a baking dish with a tablespoon of butter and distribute it well in the dish.
- Put a layer of peeled and sliced potatoes in the dish.
- Lay the sliced onions on top of the potato layer.
- Add the rest of the potatoes on top of the onions.
- Season with salt and pepper.
- Melt the butter in a saucepan over a medium heat, add the flour and stir until the flour is toasted.
- Gradually add the milk, stirring, until the mixture becomes thick.
- Add the cheese and stir for a minute until it melts with the sauce.
- Spread the cheese sauce mixture over the potatoes in the oven dish.
- Cover the dish with aluminum foil and put it in the oven for an hour and a quarter, until the potatoes are tender.
- Remove the aluminum foil from the face and redden the face and serve it hot alongside a plate of salad, meat or chicken, as desired.
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