Potatoes with bashamel (draft)
Serves 2–3 people
Dish size that was used was 10x6.5 inch
Ingredients:
Filling
1 chicken breast
4 large potatoes
1 onion
3 pieces of white button mushroom
3 table spoons of frozen sweet corn
vegetable oil
½ teaspoon of salt
½ teaspoon of black pepper
Shredded mozzarella cheese
water
Sauce:
1 and a half table spoon of all-purpose flour
2 cups of water
4 tablespoons of powdered milk
1 tablespoon of cheese spread (kraft)
1 and a 2/3 cups of cooking cream
¼ tea spoon of salt
¼ tea spoon of black pepper
1 tea spoon of oregano
15 gram of butter
1-Start by preheating your oven to 250 degrees C
2- wash the potatoes and mushrooms
3- place the 4 potatoes in a medium size pot and add the water to it
4- set it on the stove and let the water boil
5- let the potatoes simmer and check on it every 5–10 minutes by poking it
Unitl the potatoes get ready we will work on the other fillings
6- slice the chicken into small cubes
7- dice the onions into small cubes
8- cut the mushrooms into small pieces
9- oil the pan with vegetable oil and set the stove into high heat
10- start by adding the onions to the pan and start moving it inside the pan with a wooden spoon
11- when the onion starts to discolor a bit, add the mushroom, chicken and corn into the pan.
12- while mixing them in the pan, add a ½ tea spoon of salt and black pepper and one tea spoon of oregano
you’ll know when its fully cooked when the chicken loses its pink color and the surface becomes light brown and the onions turn into dark brown
13- for the sauce, you first start by heating the oven into high heat
14- place the butter into your sauce pan and let it melt
15- then turn your oven into low heat and add the flour into the pan, the flour will crumble up with the butter but keep whisking
16- get your 2 cups of water and add the 4 table spoons of powdered milk and combine them by stirring
17- add the water-milk mixture in to the sauce pan.
18- whisk all of these ingredients and try to dissolve the flour in the process
19-add your 1 and a 2/3 cups of cooking cream into the sauce pan and stir
20- add your ¼ table spoon of salt and black pepper and ½ tea spoon of oregano
The sauce should start to thicken but you don’t want it too thick, it will be more of a creamy texture. Also if you had any flour that it didn’t dissolve, just strain it out.
Now for the assembly part:
21- slice your potatoes and place one layer of slice potato on the dish
22- then add the cooked chicken, mushroom, onion and corn on top of it and spread it evenly into the dish
23- get the shredded mozzarella cheese and spread evenly on the dish
24- add a layer of the sauce using a ladle and make sure it covers all the ingredients below it but don’t just drown them.
25- go ahead and add another layer of sliced potato on top
26- then add another layer of the sauce on top of the potato
27- top the dish with more shredded mozzarella cheese
28- place the dish inside the oven and let it bake for 30–40 minutes
Check on the dish gradually and see if it didn’t burn. It should be ready when the mozallella starts to melt and it browns up on top, getting these dark brown circles.
Best served when its hot
