5 pounds russet potatoes
36 fluid ounces béchamel
salt and white pepper, to taste
nutmeg, to taste
butter, as needed
1. Peel the potatoes and hold them in water to prevent browning. Pour the béchamel into a stainless steel bowl. Slice the potatoes thinly (a mandoline works well for this purpose) directly into the béchamel. Stir occasionally so that the sauce coats the potatoes.
2. Season as desired with the salt, white pepper and nutmeg.
3. Layer the potatoes and sauce in a buttered half-size hotel pan. Pour any remaining sauce over the top of the potatoes.
4. Bake covered at 350°F (180°C) for approximately 30 minutes. Uncover and bake until the potatoes are cooked and brown on top, approximately 20 to 30 minutes.
5. Makes one pan, 9-inch x 12-inch
36 fluid ounces béchamel
salt and white pepper, to taste
nutmeg, to taste
butter, as needed
1. Peel the potatoes and hold them in water to prevent browning. Pour the béchamel into a stainless steel bowl. Slice the potatoes thinly (a mandoline works well for this purpose) directly into the béchamel. Stir occasionally so that the sauce coats the potatoes.
2. Season as desired with the salt, white pepper and nutmeg.
3. Layer the potatoes and sauce in a buttered half-size hotel pan. Pour any remaining sauce over the top of the potatoes.
4. Bake covered at 350°F (180°C) for approximately 30 minutes. Uncover and bake until the potatoes are cooked and brown on top, approximately 20 to 30 minutes.
5. Makes one pan, 9-inch x 12-inch
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