Gratin of Potatoes with Béchamel with Mushrooms WW

Here is the recipe of potato gratin Béchamel with mushrooms WW, a delicious gratin light and unctuous, easy and simple to cook, to serve as a side dish with a meat or a salad.

Ingredients for 6 people: - 3 SP person -

• 600 g potatoes


• 600 g mushrooms


• 1 clove of garlic


• 1 tablespoon of olive oil


• 2 tablespoons parmesan

For the béchamel:

• 400 g skimmed milk


• 2 tablespoons cornflour


• 1 pinch of nutmeg


• salt pepper

Preparation:

Start by preparing the béchamel, in a saucepan heat the milk and mix the cornflour.

Then add the rest of the milk and let it boil.

Add salt, pepper and nutmeg and let the bechamel thicken for a few minutes.

Wash the mushrooms well and slice them, then peel the garlic and chop it.

In a skillet, heat the olive oil and fry the garlic.

Add the mushrooms then cover and cook for about 10 minutes, salt and pepper.

Then add the mushrooms to the bechamel and mix.

Peel the potatoes and cut them into thin slices using a mandolin.

In a gratin gratin dish lay a layer of potatoes and cover with mushroom bechamel.

Repeat until all ingredients are gone, then sprinkle with parmesan cheese.

Then bake in a hot oven at 180 ° C for 30 to 35 minutes.