6 simple recipes with bechamel

Simple recipes with white sauce are great for spicing up that boring day of the week and preparing a delicious meal. Or even to surprise a family lunch or dinner on the weekend. Anyone who thinks that bechamel goes only with pasta is wrong. Quite the opposite! Paired with vegetables, meats and other pasta, bechamel creates absurdly tasty dishes.

And it doesn’t stop there: the bechamel is easy to prepare and requires only 5 ingredients. To see the complete recipe, just click here. Now, take a look at 6 simple recipes with white sauce that the Cooking Guide has selected for you, even those who are not a fan of the sauce will approve the options below!

Zucchini au gratin with bechamel

Time: 40 min

Performance: 4 servings

Difficulty: easy

ingredients

• 3 courgettes, cut into 1 cm slices
• 1 tablespoon of salt (sweet).
• 50 g of grated Parmesan cheese for sprinkling

white sauce

• 2 tablespoons of margarine
• 1 1/2 tablespoons of wheat flour
• 1/2 liter of milk
• Salt and nutmeg to taste
• 1 box of sour cream

Method of preparation

In a pan, over medium heat, put the courgettes, cover with water, add salt and boil until al dente. Reserve. For the bechamel, in a pan, bring the margarine to medium heat and when it melts add the wheat flour and mix well until golden brown. Gradually add the milk, always stirring, until you get a cream. Season with salt and nutmeg and turn off. Add the cream and mix well. Put 2 tablespoons of béchamel in a small refractory, place the courgettes and pour the remaining béchamel. Sprinkle with grated cheese and take to a preheated medium oven for 15 minutes to brown. Serve immediately.

Beef with sauce

Time: 40 min

Performance: 4 servings

Difficulty: easy

ingredients

• 1 tablespoon of oil
• 500 g of diced soft coxão
• 1 diced onion
• 1 red pepper, diced
• 1 diced eggplant
• 1 Italian courgette, diced
• Salt, pepper and chopped parsley to taste
• 1/2 cup (tea) of hot water

white sauce

• 2 tablespoons of butter
• 2 tablespoons of grated onion
• 1 1/2 tablespoons of wheat flour
• 1 cup (tea) of milk
• 1 box of sour cream (200 g)
• 2 tablespoons of grated Parmesan cheese
• 4 tablespoons of grated mozzarella
• Salt and black pepper to taste

Method of preparation

Heat the oil in a skillet over high heat and fry the meat for 5 minutes. Add the onion and sauté for 2 minutes. Add the peppers, aubergines, courgettes, salt, pepper and hot water. Lower the heat and cook for 15 minutes in a covered pan. Drain the excess water after the meat is cooked. Reserve.

For the sauce, over medium heat, melt the butter and sauté the onion for 2 minutes. Add the flour and fry for 2 minutes, stirring. Gradually pour in the milk, stirring until it thickens.

Over low heat, mix the cream, cheese, salt and pepper, stirring until completely dissolved. Pour the minced meat onto a serving dish and cover with the béchamel sprinkled with parsley. If desired, serve with a salad.

Conchiglione stuffed with cheese and bechamel

Time: 40 min

Performance: 6 servings

Difficulty: easy

ingredients

• 1 packet of cooked cochiglione pasta (500g)

Filling

• 300 g of grated buffalo mozzarella
• 3 seedless cherry tomatoes, diced
• 1/2 cup chopped fresh basil
• Salt, pepper and oregano to taste
• Freshly grated Parmesan for sprinkling
• flush oil

Sauce

• 2 tablespoons of butter
• 3 tablespoons of wheat flour
• 3 cups of milk (tea)
• 1 chicken stock cube
• 1 box of sour cream (200 g)
• Salt and grated nutmeg to taste

Method of preparation

Mix the filling ingredients and divide between the cooked pasta. Reserve. Blend the sauce ingredients in a blender until smooth, minus the cream, salt and nutmeg. Transfer to a pan, put over medium heat and stir until thickened. Add the cream and season with salt and nutmeg.

Spread the sauce in a large refractory. Arrange the stuffed conchiglione on top of the sauce. Sprinkle with Parmesan cheese, drizzle with olive oil, cover with aluminum foil and bake in a preheated medium oven for 20 minutes or until golden brown. Remove the foil and serve immediately, if desired, garnished with basil leaves.

Potato soufflé in white sauce

Time: 1 hour

Performance: 8 servings

Difficulty: easy

ingredients

• 2 tablespoons of margarine
• 1 chopped onion
• 2 minced garlic cloves
• 2 tablespoons of wheat flour
• margarine to grease
• 2 cups (tea) of milk
• 2 cups of water (tea)
• 1 cup Yoki® mashed potatoes (potato flakes)
• Salt and black pepper to taste
• 1 pinch of ground nutmeg
• 3 eggs
• grated mozzarella for sprinkling

Method of preparation

In a pan, over medium heat, put the margarine, onion and saute until golden brown. Add the garlic and brown. Add the flour and mix until incorporated. Gradually add the milk and water, always stirring to avoid the formation of lumps. When it boils, turn off the heat and add the mashed potatoes. Season with salt, pepper and nutmeg. Wait for it to cool down. Separate the egg whites from the yolks, add the yolks to the puree and mix. Beat the egg whites and add them gently to the puree. Grease a pan with margarine and place the soufflé on it. Sprinkle with cheese and bake in a preheated medium oven for 30 minutes or until golden brown. Serve immediately.

Potatoes au gratin with bechamel

Time: 1 hour

Performance: 10

Difficulty: easy

ingredients

• 1 box of ready-made bechamel
• 200 g of sour cream
• 1 kg of pre-cooked sliced ​​potatoes
• 150 g of diced salami
• 300 g of grated mozzarella
• margarine to grease
• 50 g of grated Parmesan cheese for sprinkling
• Salt and oregano to taste

Method of preparation

In a bowl put the béchamel, cream and mix well. Season with salt if necessary. In a greased medium refractory, lay a layer of potatoes, half of the sauce mixture, sprinkle with the salami and mozzarella. Cover with the remaining potato slices and the sauce, sprinkle with Parmesan and oregano and bake in a preheated medium oven for 25 minutes or until golden and lightly browned. Remove from the oven and serve!

Pasta with sauce under pressure

Time: 20 min

Performance: 6 servings

Difficulty: easy

ingredients

• 1 chicken stock cube
• 2 cups of water (tea)
• 2 cans of sour cream
• 1 cup (s) of cream cheese
• 100 g of diced cooked ham
• 1 pack of frozen peas
• Salt and black pepper to taste
• 500 g of feathers, screw or tied
• Grated Parmesan for sprinkling

Method of preparation

Dissolve the chicken broth in the water, pour it into a pressure cooker and add the cream, cream cheese, ham, peas, salt and pepper to taste. Add the pasta and mix with a spoon. Cover, bring to medium heat and cook for 5 minutes after pressure starts. Turn it off and let the pressure naturally recede. Open the pan, transfer to a serving dish, sprinkle with Parmesan cheese and serve.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.