Hey Lykkers! Ever had one of those days when you just want something super comforting, cozy, and honestly, a little cheesy? I totally get it. That’s exactly why I want to share with you one of my all-time favorite dishes: cheesy potato bake with béchamel sauce.
Before we jump into the recipe, let me tell you a little bit about potatoes — because they’re more than just a side dish. Did you know potatoes originally come from South America?
They’ve been a kitchen staple for centuries because they’re affordable, filling, and packed with nutrients like vitamin C and potassium. So, when you’re digging into that cheesy potato bake, you’re also giving your body some good fuel. Alright, enough talk — here’s what you’ll need and how to make this deliciousness happen.
Cheesy Potato Bake with Béchamel Sauce
Ingredients:
- 6 large potatoes
- 3 chicken fillets, chopped
- 1 can of corn
- 1 green bell pepper, chopped
- 2 large carrots, grated
- ¼ cup fresh parsley, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 teaspoon mixed spices (like baharat or allspice)
- 1 cup shredded cheddar cheese
For the béchamel sauce:
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- ½ cup flour
- 4 cups milk
- ½ teaspoon salt
- 1 teaspoon dried oregano
How to Make It:
1. Begin by boiling the potatoes in salted water until they’re tender enough to mash easily. Drain them, peel while still warm (easy peasy), and mash them up with butter, salt, and pepper. Press this mash into the base of your baking dish.
2. Next, heat up olive oil and butter in a pan over medium heat. Toss in the garlic and chicken pieces and cook until the chicken turns a nice golden color and is cooked through.
3. Add the corn, chopped bell pepper, grated carrots, parsley, salt, pepper, and spices. Stir it well and let the flavors blend nicely for a few minutes.
4. Evenly spread the chicken and veggie mixture over your mashed potato layer. Sprinkle that shredded cheddar cheese all over the top — the more, the better, right?
5. Now, for the béchamel sauce: melt butter and oil in a saucepan, stir in the flour, and cook for a couple of minutes until it smells toasty. Slowly whisk in the milk, stirring until the sauce thickens up. Season with salt and oregano.
6. Pour this creamy sauce over your cheesy chicken and potato layers.
7. Pop it in the oven at 350°F (180°C) for about 30 minutes until it’s bubbly and golden on top.
There you go! A dish that’s easy, cozy, and seriously tasty. Plus, it’s a great way to show off potatoes beyond the usual fries or mashed sides. Try it out, and I promise it’ll become a go-to comfort meal in no time. Let me know how it turns out!
