Potato Bake with White (Bechamel) Sauce.
Ingredients:
6-8 large potatoes peeled and sliced (bout half cm thick and I use mashing or Dutch Cream potatoes.
1 large onion finely diced
300g-500g of shredded ham
I packet of Salt & Pepper seasoning (see pic)
Approx 2 cups of grated cheese.
White Sauce.
2 Tbspn of Butter
2 cups of milk
4 Tbspn of Cornflour (alternate plain flour)
1tspn minced garlic
1Tspn mixed herbs.
Potato Bake with White (Bechamel) Sauce
Directions:
Spray your slow cooker with cooking spray
Place diced onion in a zip lock bag and add about 2/3 of salt & pepper mix. Seal and shake it all up so onion is coated with seasoning.
Lay approx 2 layers of sliced potato in slow cooker
Sprinkle 1/3 of onion mix and same of ham over layered potatoes.
Repeat the layers of potato, onion & ham until its all gone.
Set aside while you make White Sauce.
Put butter, garlic, mixed herbs into a pot.
Melt butter mix in pot over low heat on stove.
Once melted take off heat, add your flour and mix well with a whisk so its like a paste
Add 1 cup of milk and whisk till it all looks combined ensuring you scrape down sides.
Place on stove again but on high and then add last cup of milk and stir continuosly until it starts to thicken.
Take off heat and keep stirring you want a runny custard consistency so if to thick just add dashes of milk and stir well until you get that.
Pour evenly over potato, ham & onion and then cover with your grated cheese.
Put on low for 6-8hrs or high for 4hrs with tea towel under lid and its cooked when knife slides through potato easily.
I serve with roast meat or marinated chicken steaks.