NOTE: My sauce is a little runny because I over cooked the roux and used too much milk in the original recipe, it is usually much thicker.
ANOTHER NOTE: I was only using two potatoes in the pictures because I was only making this for myself this time.
Step 1: Materials and Potatoes Recipe
-pans (I had 3)
-scale (metric preferably)
-flour (40 grams)
-butter (40 grams)
-milk (2 cups)
- 4 potatoes
1.) peel and grate those bad boys.
2.) rinse under cold water until the water that comes off of them is not cloudy. (this is to remove the starch so they aren't that starchy.)
3.) dry off the shredded potatoes as much as possible, use a paper towel to squeeze out the water and transfer them to another bowl and pat dry. (now would be a good time to start heating up the oil in a sauce pan)
4.) Beat eggs and season with salt and pepper well then pour onto the potatoes and mix well. (I would not recommend letting the mixture sit out for long as it will not keep that long)
5.) use a spoon as a guide and clump together the egg-potato mixture and place it in the saucepan of oil. Cook until very lightly browned (the potatoes will become bitter if they become too dark because of the eggs cooking too much.)
6.) the potatoes are now done!! Hooray
Step 2: Garlic Bechamel Sauce Recipe
2.) melt the butter in a medium sauce pan then whisk in flour until a roux is formed. Then cook said roux for approx. 5 minutes.
3.) whisk/stir in milk 1 cup at a time, I would recommend using a rubber spatula, and be sure to stir vigorously to remove all lumps.
4.) let it simmer 10 minutes then season generously with salt, pepper, onion powder and garlic powder.
5.) the bechamel sauce is now complete and ready to pour on top of your potatoes.