Cheese béchamel potatoes

Name: Cheese béchamel potatoes
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 2 kg small waxy potatoes; 500 g small mushrooms; 7 TABLESPOONS + some butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 5 coated tbsp. flour; 1/2 l Milk; 2 TEASPOONS Instant vegetable stock; 100-150 g Gouda cheese

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

2 kg small waxy potatoes
500 g small mushrooms
7 TABLESPOONS + some butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
5 coated tbsp. flour
1/2 l Milk
2 TEASPOONS Instant vegetable stock
100-150 g Gouda cheese

Directions

1
Wash the potatoes and cook for about 15 minutes. Clean the mushrooms, wash them if necessary and drain them. Heat 2 tablespoons of fat in a large pan. Fry the mushrooms for about 8 minutes until golden brown. Season with salt and pepper.
2
Heat 5 tablespoons of fat in a saucepan. Sauté the flour in it. Deglaze with 1/2 litre water and milk. Bring to the boil, stir in broth and simmer for about 5 minutes. Season béchamel with salt, pepper and nutmeg. Grate cheese coarsely. Drain, rinse and peel the potatoes. Mix potatoes and mushrooms and put them into a greased casserole dish. Pour sauce over it.
3
Grate cheese coarsely. Drain, rinse and peel the potatoes. Mix potatoes and mushrooms and put them into a greased casserole dish. Pour sauce over it. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
4
With 10 people: