Bechamel – Kartoffeln


For the Bechamel Sauce:

  • 50g (1/4 cup) butter
  • 50g (1/2 cup) all-purpose flour
  • 500ml (2 cups) milk
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)

For the Potatoes:

  • 1 kg (about 2.2 lbs) potatoes, peeled and thinly sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)


  1. Prepare the Potatoes:
    • Preheat your oven to 180°C (350°F).
    • In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions are translucent.
    • Add the thinly sliced potatoes to the pan. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the potatoes are slightly tender. Remove from heat.
  2. Make the Bechamel Sauce:
    • In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a smooth roux. Cook for 2-3 minutes, being careful not to let it brown.
    • Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens.
    • Season the Bechamel sauce with salt, pepper, and a pinch of nutmeg if desired.
  3. Combine and Bake:
    • Grease a baking dish. Place half of the partially cooked potatoes in an even layer at the bottom.
    • Pour half of the Bechamel sauce over the potatoes.
    • Repeat the layers with the remaining potatoes and Bechamel sauce.
    • Bake in the preheated oven for about 30-40 minutes or until the top is golden brown and the potatoes are tender.
  4. Serve:
    • Remove from the oven and let it rest for a few minutes before serving.
    • Garnish with chopped fresh parsley if desired.
    • Serve warm and enjoy your Bechamel-Kartoffeln!

This dish makes a delicious and comforting meal, perfect for lunch or dinner.

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