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- Preparation time
- 25 min
- Cooking time
- 7 min
- Difficulty
- easy
- Serves
- 2 people
- Meal cost
- $
- Meal course
-
Seafood & Shellfish
Gratins
Vegetables
Dishes
- Posted by
- Posted on
- Tuesday January 29th, 2019
Ingredients
- Shelled schrimps
- 200 grams
- White cabbage
- 200 grams
- potatoes
- 400 grams
- garlic clove
- 0.5
- milk
- 1/5 glass
- Flour (for the sauce)
- 1/5 tablespoon
- Olive oil (for the sauce)
- 1/5 tablespoon
- Salt
- pepper
- nutmeg
- Preheat your oven to 240°C, on grill.
- Wash the white cabbage and cut it into thin strips. Sauté the cabbage in a frying pan with a drizzle of olive oil until it is tender. Season with salt and pepper.
- Peel the potatoes and cut them into pieces. Cook them in salted water until they are tender.
- Prepare the béchamel sauce. In a small saucepan heat the olive oil. Add the flour and stir with a whisk until the mixture is golden brown. Add the milk and continue to cook, whisking (to prevent lumps from forming) until the sauce becomes thick. Remove from heat and season with salt, pepper and nutmeg.
- Finely chop the garlic. Add it to the béchamel sauce.
- In a baking dish, spread the potatoes, cabbage and shrimp, last cover the whole with béchamel sauce.
- Bake for 7 to 9 minutes until the gratin is golden brown.
- Preparation time
- 25 min
- Cooking time
- 7 min
- Difficulty
- easy
- Serves
- 2 people
- Meal cost
- $
- Meal course
-
Seafood & Shellfish
Gratins
Vegetables
Dishes
- Posted by
- Posted on
- Tuesday January 29th, 2019
Ingredients
- Shelled schrimps
- 200 grams
- White cabbage
- 200 grams
- potatoes
- 400 grams
- garlic clove
- 0.5 unit
- milk
- 1/5 glass
- Flour (for the sauce)
- 1/5 tablespoon
- Olive oil (for the sauce)
- 1/5 tablespoon
- Salt
- pepper
- nutmeg
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