Potatoes stuffed with mushrooms and snails
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).
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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