Hello dear Read.Cash Food & drink family, greetings to all, today I am going to share with you an easy recipe, it is a side or contour for lunch, or perhaps you can eat it alone for dinner.
These are the Ingredients:
6 MEDIUM POTATOES
150 gms BACON, diced
3 tablespoons of MARGARINE
5 tablespoons of WHEAT FLOUR
6 garlic cloves
Salt and pepper to taste
1 ½ cup of liquid MILK
A touch of NUT FLUSH
100 gms grated MOZZARELLA CHEESE
This opportunity I offer you in the form of text and image the step by step for this preparation.
- First we wash and peel the potatoes, they are sliced neither too thin nor too thick.
In a separate pot we will place the potatoes in salted water to cook, as they are being parboiled chopped into slices, their cooking will be fast, therefore we must go testing so that they do not go over and are undone, the idea is that the slices remain whole , not pureed.
As a second step, we are going to make our BECHAMEL SAUCE. In a pot we will place the 3 tablespoons of margarine, and the garlic, fry until the smell of garlic permeates our kitchen, but do not let the garlic burn.
Next, we add the wheat flour and we are stirring with the margarine and garlic, until we form a paste. Please be very careful not to burn the mixture.
Next, we add the milk little by little, the thickness of our sauce will depend on the amount of milk to be used, if you like very thick sauce, little milk will be added, but if you like it more liquid, add more, there is no a standard that specifies the thickness, will depend on your taste. Finally, scratch a little nutmeg, add salt and pepper to taste. Reserve.
In a small cauldron, we will place our precious bacon cubes, with a touch of oil to help fry them, also release their delicious fat that will flavor our bechamel sauce. Once the bacon are sautéed and have released their flavoring oil, we are going to assemble our gratin potatoes.
Important, we must have a refractory tray, which we can cook in the oven. We are going to place a layer of bechamel sauce, then a layer of potatoes and add our bacon cubes one by one, very well and evenly distributed, to finish this layer we add the cheese. Again a layer of bechamel sauce, more potatoes, bacon and so on until we have finished all our ingredients.
A first layer of Bechamel Sauce.
Finish with a generous amount of grated mozzarella cheese, go to gratin in the oven, until the cheese is perfectly melted and acquires a nice and appetizing color.
Our GRATIN POTATOES ready, now to serve it, in my case we ate them with a stewed meat that I had in the fridge the day before, I accompanied it with a simple salad of lettuce, tomato and onion, dressed with oil, vinegar, salt and pepper. I hope you like it and can prepare it at home ... GOOD USE.