- Potatoes 600 grams
- Milk 250 ml (1 cup) • 49 kcal
- Flour type 00 25 grams (3 tbsp)
- Butter 25 grams (1 3/4 tbsp) • 717 kcal
- Grated parmesan cheese 100 grams
- Nutmeg as much as needed
- salt and pepper to taste
Pan roasted potatoes are a tasty and incredibly simple dish, the delicious alternative to the classic roasted potatoes. In our recipe, the potatoes are boiled with the peel, then cut into slices, placed in a donut mold and then baked in the oven with bechamel and grated parmesan cheese. The final result will be a crunchy delicacy, with a greedy gratin. You can serve this original recipe as main course or side dish, with a portion of cheeses, cured meats or an omelette with vegetables, and they will win over adults and children alike. So let’s find out how to prepare these pan roasted potatoes by following our recipe step by step.
How to make Pan Roasted Potatoes
Bring plenty of lightly salted water to a boil. Wash the potatoes with all the peel, transfer them to boiling water (1) and cook for about 15 minutes. Drain and let them cool.
Prepare the bechamel; melt the butter in a saucepan, add the flour and toast for a few minutes. Pour in the hot milk (2) and cook, stirring constantly, until thickened.
Add salt and pepper and season with a pinch of nutmeg (3).
Cut the peeled potatoes into rather thin slices, but not too much, to prevent them from breaking (4).
Distribute the potato slices in the previously buttered mold, arranging them in a radial pattern, one next to the other (5).
Spread the béchamel over the top and sprinkle with grated parmesan cheese, then bake at 200 degrees C and cook for 10-15 minutes (6).
After the cooking time will be elapsed, take the potatoes out of the oven and serve them immediately (7).
How to store the Best Pan Roasted Potatoes
You can store these pan roasted potatoes for 2 days in the refrigerator, in an airtight container.