Boiled Eggs And Potatoes In Bechamel Sauce – a delicious recipe with potatoes, eggs, butter, flour, milk, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
2
Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat.
3
Pour the flour over the melted butter and mix well to form a soft dough.
4
Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
5
Season the bechamel with salt and nutmeg.
6
Slice the boiled eggs and add them to the bechamel.
7
Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
8
Serve at once.
348
kcal
Calories
19
g
Fat
26
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 medium potatoes, 4 hard-boiled eggs, 25 g butter, 25 g flour, and more.
Yes, Boiled Eggs And Potatoes In Bechamel Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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