Makes: 3 servings

30-45 minutes


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For the bechamel sauce with garlic

  • 25cl of milk
  • 25g (0.9 oz) of butter
  • 1 tbsp of flour
  • 2 cloves of chopped garlic
  • 2 tbsp of fresh parsley
  • 2 tbsp of breadcrumbs

Recipe by our partner blogger
Les délices de Létiss


1. Wash the potatoes without removing the skin.

2. Cook 20 minutes (steam), take out and a let cool.
Then cut them in half along the length, dig a hole with a teaspoon (keep the potato flesh to make a puree if you want).

Potatoes stuffed with girolles Bourgogne snails3. Drain the snails and chanterelles, cut the mushrooms into pieces.
Garnish each half of potatoes with 3 snails and one teaspoon of mushrooms pieces.

4. Prepare the garlic bechamel sauce: melt the butter in a pan over low heat.
Add flour when it’s just melted, mix all vigorously. Mix with one-third of cold milk, mix with a whisk until thickened, then add the  whole milk stirring regularly. Incorporate the chopped cloves of garlic and parsley, well mix.

5. Preheat the oven to 200° C.

Pour the bechamel on potatoes, sprinkle with breadcrumbs and place in an oven plate.

Place under the grill in the oven for 5 to 10 min, so that they are golden brown and crispy.

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