Potato au gratin with rosemary and béchamel

Instructions

1. Peel the potatoes and slice them to 3 cm slices. Boil the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender.
2. Preheat oven to 180°C. Grease a 6 cm deep, 24 cm square baking dish. Spread the garlic over and add 1 tbsp of butter. Set aside.
3. Prepare the béchamel by heating 500 ml of milk in a saucepan. Add salt and bay leaves. Sprinkle over ½ tsp grated black pepper. In a bowl mix together the flour with 100 ml. cold milk, add the mustard. Once the milk in the pan boils, pour into the flour mixture and mix well. Return the liquid to the pan and stir constantly until sauce thickens.
4. Spread ½ of the potatoes in the dish over the galic. Then scatter over 2 tsp butter, 1/2 of the sauce and spread over the feta cheese. Repeat for the 2nd layer, finishing with the cheddar cheese.
5. Set in the oven and bake for 30 min or until the top is bubbly and golden. Rest for 10 minutes before serving.

• Servings : 8
• Ready in : 60 Minutes
• Course : Main courses
• Recipe Type : Appetizers, Cheese and eggs, From dinner-to lunchbox, Kids are cooking, Vegetables and site dishes
• Ingredient : Bay leaf, Butter, Caw-milk, Cheese, Dijon mustard, Flour, Garlic, Ground black pepper, Potatoes, Rosemary dry, Salt, Yellow cheese