The potato and béchamel tart is a delectable gluten-free and lactose-free recipe but, at the same time, suitable also for those without specific dietary needs. It is very easy to prepare, has a soft texture, can be customized as we like, and can be enjoyed hot or cold. The potato tart can be served as an appetizer, as a rich and hearty vegetarian main course, or as a tasty dish for Saturday night dinner.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz potatoes (yellow flesh)
- to taste fine salt
- 1 cup milk (lactose-free)
- 1 tbsp lactose-free butter
- 1 tbsp cornstarch
- to taste nutmeg
- 1 pinch ground pepper
Tools
- 1 Grater
- 1 Mold
Steps
Wash the potatoes to remove any soil residues.
Peel them and grate them on the larger holes of a grater.
Place the grated potatoes in a sieve and rinse them under running water; then let them drain.
In the meantime, prepare the gluten-free and lactose-free béchamel by melting the butter in a small saucepan over low heat on the smallest burner. You can also prepare a classic béchamel using the same quantities indicated for this recipe.
As soon as the piece of butter has melted, add all the cornstarch at once and stir with a steel whisk or a fork, so that a sort of cream forms in a couple of seconds (the so-called “roux”).
As soon as the roux has formed, pour in all the milk and stir continuously. Add salt and season with a pinch of grated nutmeg. The béchamel is ready as soon as it thickens (about 8-10 minutes); turn off immediately.
Transfer the grated potatoes into a bowl, add the béchamel (you can also prepare it well in advance, if more convenient), a pinch of ground pepper, if desired, and mix until all ingredients are perfectly combined.
Line a square or circular mold of 8 inches in diameter with parchment paper.
Pour the potato and béchamel mixture, level it with the back of a spoon, and place it in the oven, at mid-height, at 390°F, for about 15 minutes. Preheating the oven is not necessary. The potato and béchamel tart is ready when it is evenly golden.
Bon appetit
