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