Potato Casserole with Bechamel

رانيا العطارKokk

Ingredienser

• 4 chicken breasts, shredded
  4 breast
• 2 onions, sliced
  2 piece
• 2 large potatoes, sliced
  2 piece
• 2 cloves of garlic, minced
  2 clove
• 3 tablespoons olive oil
  3 tablespoon
• 2 tablespoons butter
  2 tablespoon
• 2 bay leaves
  2 leaf
• 1 teaspoon black pepper
  1 teaspoon
• Salt
  0
• 125 grams butter
  125 gram
• 2 tablespoons corn oil
  2 tablespoon
• 1/2 cup white flour
  0.5 cup
• 1 1/2 cups powdered milk, dissolved in water
  1.5 cup
• 1/4 cup parsley, chopped
  0.3 cup
• Mozzarella cheese to taste
  0
• 1 teaspoon salt
  1 teaspoon
• 1 teaspoon black pepper
  1 teaspoon

Trinn

1. 1

   Boil the chicken with a little salt and bay leaves, then cut into medium cubes.

   Nødvendig utstyr:

   Kjele

   5 min
2. 2

   In a pot, add the butter and olive oil, then the garlic and sliced onions. Add salt and black pepper and stir until the onions are wilted.

   Nødvendig utstyr:

   Kjele

   5 min
3. 3

   Add the boiled chicken and stir well with the onions and garlic for about 5 minutes, then remove the mixture from the heat.

   5 min
4. 4

   To prepare the bechamel, in another pot, add the butter, oil, and flour over low heat and stir well.

   Nødvendig utstyr:

   Kjele

   5 min
5. 5

   Gradually add the milk while continuously stirring until you get a thick and somewhat liquid sauce.

   5 min
6. 6

   Add salt and pepper, then parsley, stir, and then add the cheese and remove the bechamel from the heat.

   5 min
7. 7

   In a baking tray, place a good amount of bechamel, then layer the potato slices, followed by a layer of the chicken mixture, and then another layer of potato slices. Pour the remaining bechamel and finally sprinkle some cheese on top.

   Nødvendig utstyr:

   Bakke

   5 min
8. 8

   Place the tray in the oven at medium heat from the bottom for 15 minutes, then brown from the top and serve hot.

   15 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Saltper 100g

Aske100 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

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