![]() If you wish to learn, I have a whole post dedicated to it.ĬHEESE: I used some mozzarella because I like the ‘white’ cheesy look. Stir in the milk to make a velvety white sauce. ![]() To make a bechamel, you mix some melted butter with flour to make a roux. If you add cheese to it, it is then called a mornay sauce. Add cheese for extra creamy texture and gratiné.Īlternative: If you are familiar with it, you can make a bechamel sauce. It is the perfect combo to pour on the potatoes. The frozen cubed potatoes are smaller so 30 to 45 minutes might suffice.ĬREAMY SAUCE: It consists of a mix of milk and heavy cream, seasoned with salt, pepper, and nutmeg. ![]() Use a fairly good size, though.Īlternative: If you are using frozen hash browns for this recipe, you won’t need to bake the dish for an hour. POTATOES: Use any type of potatoes, I choose the Yukon one, but any other would be fine. ![]()
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