Boiled Eggs and Potatoes in Bechamel Sauce
Creamy, comforting, and irresistibly satisfying, Boiled Eggs and Potatoes in Béchamel Sauce brings classic flavors to your dining table in a luxurious way. Featuring tender, bite-sized potatoes and perfectly boiled eggs layered beneath a rich and velvety béchamel sauce seasoned with nutmeg, salt, and a touch of pepper, this dish is a heartwarming fusion of textures and tastes. For added depth, a sprinkle of grated Parmesan cheese creates a golden, bubbling crust when baked to perfection. Whether served as a cozy weeknight dinner or a crowd-pleasing brunch side dish, this recipe is as easy to prepare as it is elegant. Garnish with fresh parsley for a pop of color, and enjoy this decadent comfort food masterpiece straight from the oven.
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Recipe Information
Ingredients
- 6 pieces Eggs
- 4 medium-sized Potatoes
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Grated Parmesan cheese (optional)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then lower the heat and simmer for 10 minutes. Immediately transfer the eggs to an ice bath to cool, then peel and set aside.
While the eggs cook, peel and dice the potatoes into bite-sized cubes. Place the potatoes in a separate pot, cover with salted water, and bring to a boil. Cook for 10-12 minutes or until tender, then drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk while whisking continuously to ensure a smooth mixture. Cook the sauce over medium heat, stirring regularly, until it thickens (about 5-7 minutes).
Season the béchamel sauce with nutmeg, salt, and black pepper. If desired, stir in the grated Parmesan cheese for extra flavor.
Preheat the oven to 375°F (190°C).
In a greased baking dish, spread the cooked potatoes evenly, then layer the boiled eggs (halved or sliced) on top.
Pour the béchamel sauce over the eggs and potatoes, ensuring everything is well coated.
Optional: Sprinkle additional grated Parmesan cheese on top for a golden crust.
Bake in the preheated oven for 15-20 minutes, or until the top is bubbling and slightly golden.
Garnish with chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 34.7 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 11.7 mcg | 58% | |
| Calcium | 1572 mg | 121% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5575 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
