Potato Beshmel Casserole

Rania Al-ZaabiCozinheiro

Ingredientes

• 6 large potatoes
  6 pieces
• 2 tomatoes
  2 pieces
• 1 tablespoon tomato paste
  1 tablespoon
• 1 chicken broth cube
  1 cube
• 1 teaspoon garlic
  1 teaspoon
• A pinch of black pepper and cumin
  0
• 4 tablespoons powdered milk
  4 tablespoon
• 4 tablespoons light mayonnaise
  4 tablespoon
• 4 tablespoons fat-free cream cheese
  4 tablespoon
• 1 tablespoon white flour
  1 tablespoon
• A pinch of black pepper and cumin
  0
• 1/2 cup water
  0.5 cup
• 1 egg yolk, for garnish
  1 yolk
• Coriander for garnish
  0
• Instant coffee for garnish
  0

Passos

1. 1

   Peel the potatoes, slice them, and fry them in deep oil. Drain the potatoes from the oil using paper towels, then place them in a baking dish.

   Utensílios necessários:

   Frigideira

   Tabuleiro de forno

   🍳

   Paper Towels

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2. 2

   Coarsely grind the tomatoes, place them on the heat, and add the chicken bouillon, tomato paste, garlic, and a little black pepper and cumin. Spread it evenly over the potatoes.

   Utensílios necessários:

   Liquidificador

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3. 3

   Mix the third layer together, and if it seems thick, add water until it becomes smooth and of medium thickness, then pour it into the baking dish.

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4. 4

   Mix the egg yolk and instant coffee until the color is light brown and spread it over the mixture. Bake in the oven for 5 minutes until golden brown. When serving, add coriander for garnish.

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Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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