Scalloped Potatoes {Patate alla Besciamella}
What is it about white foods that I just HAVE to have them. Pasta, rice, bread, POTATOES. You name it, they’re my kryptonite. Perhaps it’s their delicious carby starchy goodness that sucks me in. At one point I foolishly tried to cut out white foods from my diet and guess what, it was UGLY. For the sake of everyone else, of course, I immediately went back to consuming them again.
Potatoes you can dress them up, dress them down. Whatever way you slice them, I’ll take them. Next time you’d like creamy dreamy scalloped potatoes {don’t grab the box kind GASP} make these instead. If you have a mandoline it takes no time at all.
Speaking of mandoline’s did you see that GIVEAWAY in the title? Of course you did! You’re all so smart, beautiful and funny ; ) Well lucky for you, today we’re giving one away. Not just any one. NO! This Edgeware Mandoline super Slicer that’s valued at $179.99. It’s engineered for professional-grade functionality and will make you look like a rawkstar in the kitchen.
Features:
- V-blade made from Stainless Steel
- 3 Julienne Blades (4mm, 7mm, 10mm)
- 1 Wavy Blade
- Additional Features include
- Safety Grip Food Holder
- Protective Blade Cover
- Blade Storage Case
- Cast aluminum frame for in feed and out feed decks
- Dishwasher Safe ( Hand wash V Blade)
3. RT the following: “I just entered to win an Edgeware Mandoline Slicer from @bellalimento http://wp.me/ppVJB-2BC ” |
EDITED TO ADD: Thank you for your entries. Contest has ENDED. Winner is: #168 BARBIE! Congratulations! Please email paula@bellalimento.com with your name, address & contact number!
Baci & in bocca al lupo {Good Luck}!

Disclaimer: I was provided an Edgeware Mandoline Slicer for review. Edgeware is providing the same to one lucky bell’alimento reader. My opinions are my own. Always have been. Always will be.
Potatoes in Bechamel {Patate alla Besciamella}
What you’ll need:
4 large potatoes – peeled, thinly sliced using EDGEWARE MANDOLINE.
salt
1 quantity Bechamel sauce
1/4 cup Parmigiano Reggiano – grated
pepper
1 teaspoon roughly chopped flat leaf Italian parsley
What to do:
1. Make Bechamel sauce.
2. Preheat oven to 375 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray.
3. To assemble: arrange potato slices so that they slightly overlap each other. Season potatoes with salt. Lightly spoon bechamel sauce over potato layer. Continue until all layers are complete. Pour remaining bechamel sauce on top of potatoes. Sprinkle cheese on top. Season with pepper.
4. Bake for approximately 15-20 minutes OR until golden and bubbly.
5. Garnish with parsley.
Buon Appetito.






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