Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a sauce pan over medium heat, melt the
Butter (1/3 cup)
.
Step 2
Add in
All-Purpose Flour (1/4 cup)
and stir continuously to avoid any clumps forming. Add in
Whole Milk (1 1/2 cups)
,
Cayenne Pepper (1/4 tsp)
,
Garlic Powder (1 Tbsp)
and bring to a light boil.
Step 3
In a small bowl beat
Eggs (2)
and slowly spoon in some of the béchamel and quickly beat the mixtures to avoid the eggs scrambling. Do this a few times until you have added around 3/4 cup of the sauce to the eggs.
Step 4
With your heat set to medium, add in the egg mixture and continuously stir the sauce as it thickens up. Add
Shredded Mozzarella Cheese (1/4 cup)
and stir. Turn off the heat.
Step 5
In a large baking tray layer the bottom with
Russet Potatoes (5 1/2 cups)
. Season with
Salt (to taste)
and layer with
Onions (2)
.
Step 6
Pour half of the béchamel mixture over. Divide some
Butter (1/4 cup)
into small knobs over the sauce and then layer with
Shredded Mozzarella Cheese (2 cups)
.
Step 7
Add another layer of
Russet Potatoes (5 1/2 cups)
and season again with
Salt (to taste)
. Add more knobs of
Butter (1/4 cup)
throughout the top, cover with
Shredded Mozzarella Cheese (2 cups)
and last spread the remaining béchamel sauce over the top.
Step 8
Preheat your oven to 400 degrees F (200 degrees C).
Step 9
Bake in your preheated oven for 1 hour and a half.
Step 10
Remove from the oven and let it cool for 15 minutes before serving. Enjoy!
Rate & Review
{{id}}