Boiled Eggs And Potatoes In Bechamel Sauce Recipes
CLASSIC BECHAMEL SAUCE
Bechamel, also known as white sauce, is made with only 3-ingreidents: flour, butter, and milk. Use this creamy classic bechamel sauce in a casserole, souffle, lasagna or mac and cheese.
Provided by Sally Vargas
Categories Sauce
Time 15m
Number Of Ingredients 5
Steps:
- Use or store the sauce: Use immediately or pour into a storage container. Spread the remaining 1 teaspoon of butter over the surface of the hot sauce to keep a skin from forming. Cool the sauce for 10 to 15 minutes before storing. Refrigerate, tightly covered, up to 5 days, or freeze up to 3 months.
Nutrition Facts : Calories 78 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 93 mg, Sugar 3 g, Fat 5 g, UnsaturatedFat 0 g
BOILED EGGS AND POTATOES IN BECHAMEL SAUCE
This recipe was transmitted from mother to daughter in my family and is traditionally served on Fridays for the religious "no-meat" day. It is sure to please everybody in the family !
Provided by Nono2
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
- Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat.
- Pour the flour over the melted butter and mix well to form a soft dough.
- Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
- Season the bechamel with salt and nutmeg.
- Slice the boiled eggs and add them to the bechamel.
- Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
- Serve at once.
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