If the sauce tries to thicken too much just add a little bit more milk to thin the sauce out. If not, allow more time to impart flavor. Turn off the heat before adding the Onion, then cover and wait around 5 minutes. The “Timing” is right after you finished stirring in the second edition of Milk and reached a soft boil. Next place the onion in the sauce and cover to infuse flavor. ( Learned that in culinary school & holds true). The flavor profile from the tops is too strong of a flavor. Take 7 Cloves and remove the tops, the small ball that is attached. Do not wait.Ĭut the onion in half and remove the peel. When you're prepping the Potatoes, Prep the Onion then. Using a micro planer shave in fresh nutmeg. Once the sauce starts to thicken, add the remaining milk, and keep stirring.īring the sauce up to a soft bowl. While stirring, add in ⅓ of the Milk over medium-high heat. Cook Out the Flour - exposing the flour to the butter over heat will help prevent graininess in the sauce by moistening the flour This also allows for a longer time for the sauce to tighten up/thicken while the flavors develop. When making a bechamel sauce use a little less flour. We are making a Roux.īy definition, a Roux is equal parts fat and flour. Always measure and weigh out your ingredient before starting cooking.Īdd 4 tablespoon butter and melt. If you wait to measure while making the sauce your "Timing" will not be perfect. Prepping all the ingredients before beginning. The first thing is " Mise en Place" (MEEZ ahn plahs) . The flavoring takes the sauce up a notch. If you haven't experienced this sauce made the Classic French way, you will be pleasantly surprised. Great! We now know everything that it takes to make a traditional Bechamel sauce. Just peel down the length of the potato and alternate. Use a standard peeler to create the striped potato cuts. Plus, the potato skins are where most of the health benefits come from. If you peel the potatoes, your dish could appear plain to some degree, with a lot of white space, but that also could be a good thing. I only cut off some of the outside peel in the photo below. Be sure to wash off the potatoes before peeling.
#BECHAMEL SAUCE WITH CHEESE FOR POTATOES HOW TO#
Sure we teach you how to make the recipes in the articles, but underneath, the goal is to empower our readers with solid culinary information and training, skills, tips & tricks. This is a skill where many cooks struggle.Īt Butter-N-Thyme, "timing" is a focal point in our lessons. When working in the kitchen, "timing' is everything. The reason we start with the potatoes is "Timing". How To Make Potatoes Au Gratinįirst thing, Peel and slice your Russet potatoes. Potatoes also contain simple sugars, with glucose being the most prevalent.
Most of the carbohydrates in potatoes are complex carbohydrates, called starch. Potatoes contain both simple and complex carbohydrates and a substantial amount of dietary fiber. One of the potato's greatest nutritional offerings is its carbohydrate content. Potatoes have an abundance of nutritional value, including a high level of macronutrients, vitamins & minerals. For a White sauce to become a Bechamel, certain steps and flavorings must be used to become a traditional Bechamel Sauce.Īnswer: To grate, usually with breadcrumbs or grated cheese. But remember, a White Sauce is not a Bechamel. Often a Bechamel sauce is referred to as a "White Sauce," and they would be correct.
This recipe could be looked at as a simple dish, yet also elegant with great depth of flavor that comes from a traditional Bechamel being prepared in the classic French way. Today's recipe is all about tradition and the traditional preparation of Potatoes Au Gratin. Today's recipe is all about tradition and the traditional preparation of Potatoes Au There are many variants of the name of the dish, including Pommes de Terre Dauphinoise, Potatoes à la Dauphinoise & Gratin de Pommes à la Dauphinoise. Today we will transform potatoes into a stunning dish called Potatoes Au Gratin, The French call this dish a few different names which depend on which region the dish originates.
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