Potatoes and Onions
in a Light Bechamel Sauce

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Recipe from Chef Gabriele Riva

Ingredient

 

Quantity

 

Procedure

 

Steamed or Boiled Potatoes
Butter
Flour
Fresh White Onion
Extra Virgin Olive Oil
Vegetable Stock
Organic Milk
Fine Sea Salt
Black Pepper Powder
Grated Nutmeg Powder
Grated Parmesan Cheese

 


6 units
3 TBSP
5 TBSP
2 units
1 TBSP
1 cup
1 cup +2 TBSP
2 tsp
1 tsp
1 tsp
1/2 cup

 
  1. Steam or boil the potatoes until they are par-cooked. Use fork to check doneness.
  2. Let potatoes cool down and cut slices of approximately 1/4" thick. Set aside in a bowl until ready to use.
  3. Thinly slice the onions and caramelize them in a saute pan with extra virgin olive oil until they are lightly caramelized.
  4. Add butter and let it melt. Add flour and mix with a wooden spoon.
  5. Boil the vegetable stock and pour it little by little into the onion, butter and flour mixture.
  6. Add organic milk, fine sea salt, black pepper and nutmeg, creating a roux.
  7. Mix the light bechamel with the cooked sliced potatoes and pour into a Silpat® Entremet.
  8. Sprinkle the Parmesan cheese all over the surface.
  9. Bake at 550 F for about 15 minutes on the highest rack of the oven to caramelize the cheese.
  10. Remove from oven, allow to cool for a few minutes. Serve as a main or side dish.

    Cooking tip:
    Check the cooking time and texture of the potatoes with the help of a fork. You should be able to insert the fork into them while the whole potato remains intact.


potatoes

 

Tools & Equipment

  • Silpat® Entremet
  • 1/2 sheet metal tray
  • Saute pan or skillet
  • Wooden spoon
  • Strainer or colander
  • Microplane or cheese shredder
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board


folding

 
  potatoes and onions bechamel

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