Scalloped Potatoes
Ingredients Yield: 4-6 servings- 1600g (3 1/2lb) Russet Potatoes
- 750ml (3c) Bechamel Sauce
- 60g (1small) Onion
Instructions
- Peel and slice potatoes and onions into 5mm (1/4inch) slices.
- Combine the slices in a bowl with bechamel and a couple of pinches of salt until evenly coated.
- Place in a greased 8x8 or 9x9 pan. Cover with a lid or a layer of parchment paper and tin foil.
- Bake in a 350 degree Fahrenheit oven for 1 1/2- 2 hours until tender. Remove lid or covering in the last 30 minutes of cooking to develop a golden top. Add cheese on top for some more flavour!
Check out the video!!
No comments:
Post a Comment