Croquettes under bechamel sauce in oven - how to cook meatballs with potatoes and cream gravy, a step by step recipe photos

Today our menu is simple and hearty dish of minced meat and potatoes, and solo in it perform the bechamel sauce. In his recipe, which is accompanied by steps taken photos, I'll tell you how to cook the meatballs in the oven with potatoes under the béchamel sauce.

For a start, we will prepare our delicious French roux to the dish. Bechamel sauce, or as it is called, white sauce - one of the major European food sauces. Basically, it's very simple: it's just fried in butter flour brewed with milk or cream. However, this seeming simplicity lies innumerable wealth flavors, aromas, methods of use for which the dressing is capable.

Bechamel can be supplied with meat, fish or vegetable dishes, is the main ingredient complex dishes, such as lasagna.

Today will be the bechamel that note, which will bring together the most simple products into a single dish with a rich and complex flavor.

How to prepare a bechamel

Flour, butter and milk - it's just a base frame, which you can build in other products. Today we take the onion, carrot, celery and white roots, which are equally good and in harmony with minced meat and potatoes.

Heat the tolstodonnuyu pan (this is important!), Send it a good piece of butter or ghee. So it does not burn, can be pre-pour on the bottom literally polstolovoy tablespoons vegetable oil. This oil mixture to light, we will blush sauté onions, carrots and white roots.

Prepared onions and roots are pushed aside, and the hot oil Pour half to two tablespoons of flour.

with constant stirring fry the flour until golden brown. We translate the burner on low fire.

Now we need to thin stream and stirring constantly pour in the flour cold milk or cream. Awful, but in some cookbooks offer to pour into the flour hot milk, and all at once! So you know - is the surest way to irreversibly damage the excellent cream sauce!

The amount of milk depends on the desired density of the sauce. Dressed with sauce, also based on their own taste, and the role that the bechamel will perform in today's dish. Since we took the other ingredients of minced meat and potatoes, then add salt, pepper mixture, the mixture of herbs for potato dishes (European, thyme, but no turmeric), may be a pinch of nutmeg.

Herewith the sauce to the boil, the final density determined with bechamel and shred blender until creamy state. This operation is not mandatory, even often good if additives such as - pieces fungi - visible and felt "by heart", not only at the level of taste. But for baking the best fit it is a homogeneous consistency.

How to make meatballs with potatoes in the oven

Creamy sauce is ready, and we have prepared in advance the normal cutlet stuffing (you can even without eggs) and peel the potatoes. Minced molding large meatballs, potatoes cut into thick plastics finger, and it's all nicely stacked on a lightly greased pan with vegetable oil.

Fill potato croquettes with béchamel sauce dish and put in the oven bake at a temperature of 220-240 degrees, approximately 30-40 minutes.

oven baked delicious meatballs with potatoes and cream sauce béchamel ready. It remains only to sprinkle it with greenery, and serve.

And the meatballs and the potatoes are just cooked or parched - they protomai in cream sauce, soaked his gentle and refined taste and aroma. The dish is very simple, but tasty and satisfying.

If desired, meatballs with potatoes under bechamel sauce, you can have in a dish sprinkled with chopped herbs and serve a snack of pickles.