Potato Gratin in Lemon Béchamel (Gratin de pommes de terre au citron sauce Béchamel)

I love potatoes, more than rice and pasta.  To me, they are simply therapeutic for a hungry soul. Instead of using heavy cream, I decided to try out a zesty Bechamel sauce to do my favourite gratin.

Ingredients (Serve 4 -5)

  • 1 large knob of butter
  • 6 potatoes
  • 1/2 lemon, for zests and juice
  • 1 handful of grated Parmesan to garnish
  • 1 cup of plain flour
  • 600 ml over of low fat milk
  • 2 tsp of paprika powder
  • 2 tsp of dried Provencal herbs (optional)
  • 3 tsp of garlic powder
  • add salt to taste
  • 1 1/2 tsp of ground white pepper

Preparation

  1. Peel and slice the potatoes whole thinly. Boiled them in salted water until partly tender or tender.
  2. Set them aside into a casserole dish.
  3. Prepare the roux by melting butter on low heat followed by flour until it forms a paste.
  4. Add in fresh milk, now start using your beater.
  5. Turn up the heat, keep stirring until the milk becomes thickened and without lumps.
  6. Add in the rest of the ingredients above mentioned while beating (you might need a help from nearest person to you).
  7. Grate a pinch of fine lemon zest  into the sauce followed by 1/2 lemon squeezed for juice.
  8. If you feel that you need more salt, lemon juice and/or other spices, feel free to add in.
  9. Pour this freshly prepared hot Béchamel sauce over the pre-boiled potatoes in the casserole dish.
  10. Sit the dish in a preheated oven at 180°C for 30 mins until the top is browned.
  11. I top the dish off with grated Parmesan.

Lemon made this dish all together much lighter yet still as comforting. It is great as a side dish or even on its own.

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2 thoughts on “Potato Gratin in Lemon Béchamel (Gratin de pommes de terre au citron sauce Béchamel)

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