The potato and béchamel casserole is a succulent gluten-free and lactose-free recipe that is also suitable for those without particular dietary needs. It’s very easy to prepare, has a soft texture, can be customized as you like, and can be enjoyed hot or cold. The potato casserole can be served among the appetizers, as a hearty vegetarian main course, or as a tasty dish for Saturday night dinner.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz potatoes (yellow-fleshed)
- to taste fine salt
- 1 cup milk (lactose-free)
- 1 tbsp lactose-free butter
- 2 tbsp cornstarch
- to taste nutmeg
- 1 pinch ground pepper
Tools
- 1 Grater
- 1 Baking pan
Steps
Wash the potatoes to remove any traces of soil.
Peel them and grate them using the largest holes of a grater.
Place the grated potatoes in a sieve and rinse them under running water; then let them drain.
Meanwhile, prepare the lactose- and gluten-free béchamel by melting the butter in a small saucepan over low heat. 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 the cornstarch all at once and stir with a whisk or a fork so that in a couple of seconds a sort of creamy paste (the so-called “roux”) forms.
Once the roux has formed, pour in all the milk and stir, not leaving the béchamel unattended. Season with salt and flavor with a pinch of grated nutmeg. The béchamel is ready when it becomes thick (about 8-10 minutes); turn off the heat immediately.
Transfer the grated potatoes to a mixing bowl, add the béchamel (you can also prepare it well in advance if it’s more convenient), a pinch of ground pepper if you like, and mix until all the ingredients are perfectly combined.
Line a square or round baking pan with parchment paper; use an 8-inch (20 cm) diameter pan.
Pour the potato and béchamel mixture into the pan, level it with the back of a spoon and place it on the middle rack of the oven at 392°F for about 15 minutes. There is no need to preheat the oven. The potato and béchamel casserole is ready when it has browned evenly.
Bon appétit
