Ingredients:
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)
Instructions:
- 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.
- 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.
- 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.
- 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.