Quick Potato Gratin with Bechamel Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 50 g butter, let melt
- 30 g wheat flour
- 500 g milk
- salt and pepper
- nutmeg
- Broth, instant
- g 1,000 potato (s), peeled, thinly sliced
- 150 g onion (s), cut
- 150 g cheese, (Gruyère), rated
Print Recipe
Pin Recipe Instructions
- Prepare and finely chop the potatoes and onions.
- Take a large pan, pour in the butter and briefly add a little heat and let it melt, turn off the stove. The butter must not get hot. Add the flour and stir with the whisk, so that a soft pulp is formed without lumps. Slowly add the milk, stir and bring to the boil. Season to taste.
- Now add the potato slices, onions and 50 grams of cheese. Mix everything together, without heat, and pour into a gratin dish. Spread the rest of the cheese on top.
- Bake in the preheated oven at approx. 180 ° for 40 minutes. Use as an accompaniment to meat or sausages.
- Tip:
- also add bacon, ham, leek or vegetables of your choice.
- Serve as a main course with a salad
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