Friday, September 21, 2007

Potato With Béchamel Sauce

INGREDIENTS
potatoes
for the béchamel sauce;
2 table spoons of butter
2 table spoons of flour
2 glasses of milk
1 egg yolk
salt
for the top;
mild

PREPARATION
Peel the potatoes and cut them in small chunks. Boil them in some water by adding some salt.
For the béchamel sauce, leave the butter to melt in an another saucepan, then add the flour and roast it. Then add the milk, yolk and salt. Let the sauce boil.
Mix the boiled potatoes with the sauce and put them in a fire-resistant plate. Plane the mild on the top and then leave it in the oven till the top turns red. Spread some red pepper if you wish.

Original post is here: http://yemekzevki.net/2007/03/10/besamel-soslu-patates/

4 comments:

Justin Simmons said...

What is "mild" that you put on top of this dish?

chey said...

how many potatoes?

chey said...

how many potatoes?

chey said...

how many potatoes?