Béchamel potatoes au gratin
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 1 kg baby potatoes
- 1 medium onion
- 40 g Butter or margarine
- 30 g Flour
- 1/4 l Milk
- 1/2 l clear broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 2 Leek sticks (leek)
- 200 g Pork sausage
- 100 g medieval Gouda cheese
Directions
- 1
Wash the potatoes and boil in water for about 20 minutes. Peel and finely chop the onion. Heat 30 g fat in a pot, fry the onion cubes in it until transparent, dust with flour and sauté. Deglaze with milk and stock and boil well while stirring. Season to taste with salt, pepper and nutmeg. Clean and wash the leek and cut into rings. Remove the skin from the sausage and cut into half slices. Heat remaining fat in a pan and fry both briefly. Season with salt and pepper. Quench the potatoes, let them cool down a bit and peel them. Mix everything and put it into an ovenproof dish. Grate the cheese finely and sprinkle over it. Bake under the hot grill of the oven
- 2
Cutlery: Boda Nova
- 3
Form: Pillivuyt
- 4
Scarf: Meyer Mayor
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