Potatoes with Mushrooms and Béchamel Sauce
⏳ Time
50 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Potatoes with Mushrooms and Béchamel Sauce
Ingredients
- Salad Potatoes - 7.1 oz
- Pickled Chanterelles - 5.3 oz
- Leek - 1.4 oz
- 33% Cream - 5 fl oz
- Butter - 1.8 oz
- Wheat Flour - 2 teaspoons
- Nutmeg - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Russian Cheese - 3.5 oz
Step by Step guide
Step 1
Peel the potatoes, slice them into thin rounds, and rinse under cold water for 20-30 minutes.
Step 2
Slice the champignon mushrooms, sauté them in a pan, chop the leek and sauté until cooked.
Step 3
For the Béchamel sauce, melt the butter in a saucepan, add the flour, and while constantly whisking, gradually incorporate the cream until the consistency of low-fat sour cream is achieved. Add salt and nutmeg.
Step 4
Grease a baking dish with butter and layer the potatoes. Then add the Béchamel sauce, followed by the leek and then the mushrooms. Layer the ingredients in this order. Pour the Béchamel sauce over the last layer of potatoes and cover with foil.
Step 5
Bake in a preheated oven at 356°F for 25-30 minutes.
Step 6
Remove from the oven, take off the foil, sprinkle with cheese, and return to the oven for another 7-10 minutes.
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