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Potato Lasagna with Bechamel Sauce 🥔🍝

Potato Lasagna with Bechamel Sauce 🥔🍝

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Potato Lasagna with Bechamel Sauce 🥔🍝 — The Cozy Comfort Dish You Didn’t Know You Needed!

If traditional lasagna and scalloped potatoes had a delicious baby, it would be this Potato Lasagna with BĂ©chamel Sauce. Rich, creamy, cheesy, and layered with tender potato slices instead of pasta, this dish brings a hearty twist on the classic Italian favorite. Perfect for chilly nights, weekend dinners, or special gatherings, this recipe will quickly become a comfort food staple in your kitchen.

🧀 Why You’ll Love This Potato Lasagna

  • No pasta required — perfect for a gluten-free alternative
  • Ultra-creamy bĂ©chamel sauce with a velvety finish
  • Layers of cheesy, herby goodness in every bite
  • A stunning side dish or a meatless main course
  • Great for prepping ahead and reheating!

🥔 Ingredients

For the potato layers:

  • 4–5 medium potatoes, thinly sliced (Yukon Gold or Russet work best)
  • Salt & black pepper to taste
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Optional: sautĂ©ed spinach, mushrooms, or ham for extra layers

For the béchamel sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • Salt and freshly ground nutmeg (just a pinch!)
  • ½ cup grated Parmesan cheese

👩‍🍳 Instructions

Step 1: Prepare the Potatoes

Peel and thinly slice the potatoes (about 1/8-inch thick). If you have a mandoline slicer, now’s the time to use it. Parboil the slices in salted water for 5–7 minutes until just tender. Drain and set aside.

Step 2: Make the BĂ©chamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to make a roux. Slowly whisk in the warm milk until smooth and creamy. Simmer for 5–6 minutes, stirring constantly, until the sauce thickens. Season with salt and a pinch of nutmeg. Stir in the Parmesan and remove from heat.

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Step 3: Layer It Up

Preheat your oven to 375°F (190°C). Grease a baking dish with butter or olive oil. Start layering:

  • Spread a thin layer of bĂ©chamel at the bottom.
  • Add a layer of potato slices.
  • Sprinkle with mozzarella and Parmesan.
  • Pour over more bĂ©chamel sauce.
  • Repeat until all ingredients are used, finishing with bĂ©chamel and a final sprinkle of cheese.

Step 4: Bake

Cover with foil and bake for 25 minutes. Uncover and bake for another 15–20 minutes until golden and bubbly on top. Let rest for 10 minutes before serving.

🍽️ Serving Tips

  • Garnish with chopped parsley or fresh thyme.
  • Serve as a main dish with a crisp green salad.
  • Or pair as a side with roasted chicken, grilled veggies, or steak.

đź’ˇ Variations

  • Add protein: Layer in shredded chicken, ground beef, or cooked sausage.
  • Go vegetarian: Add sautĂ©ed mushrooms, caramelized onions, or wilted spinach between the potato layers.
  • Cheese it up: Add layers of ricotta or swap mozzarella for fontina or Gruyère.

Final Thoughts

Potato Lasagna with Béchamel Sauce is the kind of dish that makes you want to curl up with a fork and dive in. It’s comfort food at its best — simple ingredients transformed into something extraordinary. Whether you’re making it for guests or just treating yourself to something cozy, this recipe never disappoints.

Want a printable version, meal prep tips, or video walkthrough? I’ve got you covered — just ask!