Potatoes in a sleeve with Bechamel sauce
Composition / ingredients
3
Servings:
Step-by-step cooking
Step 1:
Potatoes: Wash the potatoes well. It is advisable to use a young one. Put the clean potatoes in the sleeve. add salt, turmeric, pepper, melted butter.
Step 2:
Tie the sleeve. Shake everything well. Bake in a preheated oven to 220 degrees for 30 minutes until ready.
Step 3:
Sauce: Melt the butter in a saucepan over medium heat, but do not bring it to a boil. Add flour to the butter, and stir the resulting mixture well for a few minutes.
Step 4:
This mixture may change color slightly, turn golden, but do not bring it to brown.
Step 5:
Remove the pan from the heat, and gradually introduce the cream and continue to stir it all, preventing the formation of lumps.
Step 6:
Return the pan to the fire and stir until the sauce boils.
Step 7:
Then add salt, nutmeg and pepper.
Step 8:
Bon appetit!
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Turmeric - 325 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Nutmeg - 556 kcal/100g
