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Scalloped Potato Gratin
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Not included in this recipe
Treenut
Peanuts
Crustaceans
Ingredients
Servings
-
6 Portions
+
Potatoes
5 Mediums Potatoes
MAGGI® Bechamel Mix
1 Sachet MAGGI® Bechamel Mix
Skimmed milk
3 cups Skimmed milk
Parsley, fresh
2 tablespoons Parsley, fresh
yellow Cheddar cheese, grated
3 tablespoons yellow Cheddar cheese, grated
Scalloped Potato Gratin
Nutri value
| Carbohydrates | 45.3 g |
| Energy | 237.58 kcal |
| Fat | 2.24 g |
| Protein | 9.9 g |
| Fiber | 3.81 g |
| Sodium | 585.73 g |
| Sugar | 9.24 g |
Instructions
3 Steps
50'
Total
5'Preparation
50'Cooking
0'Waiting
Step by step
1 of 3
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Step 1
Prepare béchamel sauce by mixing MAGGI® Béchamel Mix into skimmed milk.Bring to a boil and allow to cook for 2-3 mins until thickened.
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2 of 3
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Step 2
Wash and peel potatoes and slice to 2-3mm thick disks/scallops. Place layers of potato slices on the bottom of the oven dish and spoon over béchamel sauce. Repeat with the remaining potato and sauce.
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3 of 3
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Step 3
Sprinkle cheese over top and bake in preheated oven at 170°C for 45 mins. Allow to cool slightly before serving.
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Scalloped Potato Gratin
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