Baby Shells Bechamel Recipes

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

Steps:

• Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
• Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

Steps:

• In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot milk over low to medium heat. While constantly whisking, gradually add hot milk to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes.
• ***To basic finished bechamel sauce, add 1/4 cup grated Gruyere and 1/4 cup grated Parmesan to sauce. Slice potatoes and layer in gratin dish. Season potatoes with salt and pepper to taste. Pour bechamel with cheese over potatoes and bake for 30 minutes in 350 degree oven, until potatoes are cooked through. Garnish with parsley