Pa'lais star
Pa’lais Cuisine Bechamel
20m
Step 1
Heat the Pa’lais Cuisine – Bechamel in a saucepan and add garlic the bay leaf, rosemary and thyme. Season with a good deal of salt and pepper. Allow the sauce to heat well, but do not let it boil.
Step 2
Meanwhile, preheat the oven to 170°C. Rinse the potato and cut it (unpeeled) into thin slices (2 to 3 mm). Do not rinse these slices, we want to keep the starch.
Step 3
Meanwhile, rub a small baking dish with olive oil.
Step 4
Arrange alternately half of the potato slices and zucchini slices in the baking dish, until the bottom is completely filled. Let the slices overlap each other by 3/4. Season well with salt and pepper.
Step 5
Pick the bay leaves out of the saucepan and spoon a third of the Pa’lais Cuisine – Bechamel over the potato-courgette slices.
Step 6
Make a second layer of potato-courgette slices and season again with salt and pepper. Top with 1/3rd of the Pa’lais Cuisine – Bechamel. Repeat with a third layer of zucchini-potato slices and the rest of the Bechamel Sauce.
Step 7
Place the dish in the oven. Bake for 75 minutes, or until the potato is tender and a golden brown crust has appeared on top.
Tip 1
Vary with sweet potato instead of potato for a colorful gratin.
Tip 2
Make a winter version with parsnips instead of zucchini.
Pa’lais Cuisine Bechamel
Ingredients
1 cup of Pa’lais Cuisine – Bechamel
1 clove of garlic, peeled and sliced
2 bay leaves
1/2 tbsp ground rosemary leaves
1/2 tbsp ground thyme leaves
1 zucchini, cut into slices 3 to 5 mm thick
2 to 3 large, firm potatoes
Olive oil, pepper and salt