Boiled Eggs And Potatoes In Bechamel Sauce Recipes

HARD-BOILED EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
• Arrange eggs, cut-side down, in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
• Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
• Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

BOILED EGGS AND POTATOES IN BECHAMEL SAUCE

Steps:

• Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
• Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat.
• Pour the flour over the melted butter and mix well to form a soft dough.
• Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
• Season the bechamel with salt and nutmeg.
• Slice the boiled eggs and add them to the bechamel.
• Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
• Serve at once.

CREAMED HARD BOILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.
• Pour sauce over chopped, boiled eggs.