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Baked Potatoes with Béchamel and Cheese

These Baked Potatoes with Béchamel and Cheese are a wonderful blend of comfort and flavor, perfect for cozy evenings at home. Tender potatoes are combined with a creamy béchamel sauce and rich cheese for a satisfying meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 7 medium medium potatoes, peeled and grated (about 3 pounds / 1.4 kg) The key to this recipe is fresh grated potatoes.
  • 1 tablespoon olive oil, for drizzling Drizzle over the grated potatoes.
  • Salt and pepper, to taste Season the grated potatoes lightly.
For the Béchamel Sauce
  • 40 g butter Melt in a saucepan.
  • 2 tablespoons flour Use to thicken the sauce.
  • 2 cups milk Gradually added to create the béchamel.
  • 1/2 teaspoon salt Season the sauce.
  • 1/2 teaspoon nutmeg Adds warmth to the béchamel.
For Topping
  • 1 cup cheese of your choice, grated (such as Leerdammer, cheddar, or gouda) Any melting cheese works well.
  • Fresh parsley, chopped, for garnish Add before serving.

Method
 

Preparation
  1. Preheat the oven to 180°C (360°F).
  2. Peel and grate the potatoes, then place them briefly in cold water to prevent browning.
  3. Drain the potatoes and season them lightly with salt and pepper.
  4. Drizzle olive oil into a baking dish and spread the seasoned grated potatoes evenly in the dish.
Baking the Potatoes
  1. Bake the potatoes in the preheated oven for 40-45 minutes, or until they are cooked through and lightly golden.
  2. While the potatoes are baking, melt the butter in a saucepan over low heat. Stir in the flour and cook for about 1 minute, stirring constantly to avoid browning.
  3. Gradually pour in the milk, whisking continuously until the mixture is smooth and begins to thicken into a béchamel sauce.
  4. Add the salt and nutmeg to the béchamel, mixing well.
  5. Once the potatoes are done baking, pour the béchamel sauce over the baked potatoes in the dish.
  6. Top with grated cheese of your choice.
  7. Bake again at 180°C (360°F) for another 15 minutes, or until the cheese is melted and bubbly.
  8. Garnish with chopped parsley before serving.

Notes

Try using a mix of cheeses for added depth of flavor; mozzarella for stretchiness and cheddar for sharpness are great combinations. Ensure the potatoes are well-dried after rinsing to avoid excess water in the baking dish.