Potatoes stuffed with mushrooms and snails
Makes: 3 servings
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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