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Let’s make delicious potato Bechamel. This recipe is very Kenyan but reminds me of Dutch potatoes.
In Netherlands they love their potatoes just like the way we love our potatoes. They, however, love to mix them with white sauce and a touch of cheese.
You can have this the way it is or have it with a protein of your choice.
What you will need:
2kgs potatoes, peeled and sliced
2 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
Salt to taste
1/2 teaspoon black pepper
1/2 teaspoon Oregano
1/2 teaspoon garlic paste
300g cheddar cheese, grated
200g mozzarella cheese, grated
What to do:
In a pan over medium heat add in the butter go in with the flour mix well, add in the milk whip using a hand whisk until smooth.
Add the garlic paste and go in with salt and pepper to taste. Finish off with oregano and simmer until thick. Your white sauce is ready.
Layer the sliced potatoes on a casserole or baking tray, pour in the white sauce over the potatoes.
Preheat oven at 180°C and set to 45 minutes. Place the casserole in the oven and bake for 45 minutes.
Remove and sprinkle the mozzarella and cheddar cheese on top and bake it again for another 10-15 minutes or until the cheese melts and gets the crust on top. Serve as a meal on its own.
So creamy, cheesy and delicious.
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