The bechamel potatoes are a dish baked tasty and delicate, to serve as a main dish or as a second plate: just serve them with a simple salad garnish. In our recipe, we have mashed boiled potatoes and stuffed them with ham and cheese, then forming soft meatballs. The potatoes will then be covered with the béchamel and grated cheese, then cooked in the oven, until you get a gratin and delicious dish that will conquer everyone. But here are the steps to prepare them.
BOILED POTATOES 5
SOFT GRATED CHEESE 85 gr
CUBED COOKED HAM TO taste • 43 kcal
SOFT CHEESE CUBES TO taste
CHOPPED PARSLEY TO taste • 79 kcal
FOR THE BECHAMEL
FRESH MILK 500 ml • 286 kcal
BUTTER 45 gr • 380 kcal
FLOUR type 00 25 gr • 36 kcal
NUTMEG TO taste
SALT UP TO taste • 21 kcal
GROUND BLACK PEPPER TO taste
The calories refer to 100 grams of the product
How to prepare baked bechamel potatoes
Boil the potatoes, peel them and mash them with a fork (1). Add the salt and pepper and mix. Make meatballs from the potato mixture and stuffed with the cubes of cheese and ham (2). Close forming round meatballs (3).
Place the meatballs in the pan or in the baking dish (4). Prepare the béchamel: melt the butter in the pan with a little flour and mix continuously with a hand whisk for at least 30 seconds (5). While stirring, pour the already hot milk a little at a time and cook for 10 minutes over low heat (6). Add the nutmeg, salt and pepper and reduce.
Pour the béchamel over the potato balls (7) and sprinkle the grated soft cheese (8). Bake in the oven at 180 C ° for 20 minutes. Once ready, sprinkle with chopped parsley. Your baked bechamel potatoes are ready to be served (9).
You can stuff the potatoes with the cold cuts and cheeses you have in the fridge and flavor the preparation with rosemary instead of parsley.
For a lighter preparation, make a light béchamel with skim milk and without butter or oil, ready in no time.
You can keep the meatballs with bechamel in the fridge for 1-2 days in an airtight container. Reheat them before enjoying them.