Serves 1
Directions
- 1Peel the potatoes.
- 2Cut the potatoes into thin slices with a mandolin.
- 3Make the bechamella sauce.
- 4Mix the bechamella with the already cooked mushrooms.
- 5Alternate layers of potatoes and basil with the mushroom bechamel mixture in a pan.
- 6Bake in the oven to create a crispy top and bake the potatoes.
Ingredients
- frozen mushrooms
- potatoes
- bechamella
- basil
Equipment
mandolinovenpan
Tips
- You can layer the potatoes and basil more messily if you prefer.
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