Scalloped Potatoes with Bechamel Sauce
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Ingredients List:
- 2 lbs. potatoes
- 1 onion
- 1 tbsp. paprika
- 1 tbsp. dried rosemary
- 1 tbsp. flour
- 1 cup chicken stock
- 1/2 cup cream
- 1/4 tsp. nutmeg
- 100g feta cheese
- 100g Swiss cheese
- 1/4 cup Greek extra virgin olive oil
- Salt & pepper to taste
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Method:
- Pre-heat oven to 425*f/220*c
- Slice potatoes and onion into 1/4" slices and in a large pan saute in olive oil
- Add paprika and rosemary and continue to cook for 3 minutes
- Sprinkle flour over potatoes, stir well and cook for another 3 minutes
- Add chicken stock and cream mixing well
- Add nutmeg and mix
- Remove from heat and sprinkle grated Swiss over potatoes and then crumble feta over the Swiss
- Bake @ 425*f for 25-35 minutes or until cheeses are melted and blistered
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Notes & Tips:
- Can be served hot or cold
- Makes 6-8 servings
- Cheeses can be substituted
- Can be frozen before or after baking and reheated
