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Jyagaimo no kasane yaki（じゃがいもの重ね焼き）
What the kind of dish is Jyagaimo no kasane yaki??
Layered with homemade white sauce and potatoes and baked in the oven. Canned white sauce can be substituted.
Like gratin and cream stew, white sauce and potatoes go great together. The fluffy texture of potatoes is appealing in stews and gratins. On the other hand, the thinly sliced potatoes used in this dish have a unique texture.
And with the rich white sauce and fragrant cheese, it’s definitely delicious. The key to deliciousness is the amount of salt. Add pepper and herbs to your liking.
In Japanese, baking by layering ingredients like mille-feuille is called “Kasaneyaki.” It would also be delicious to layer it with bacon, minced beef, mash potato. I think I’ll try it next time.
What is the difference between white sauce and béchamel sauce?
Both sauces are made by sautéing equal amounts of butter and flour, then adding milk. Use salt, pepper, and consomme for seasoning. This simplest state is called béchamel sauce.
Béchamel sauce is a type of white sauce, but white sauces made with cheese or fresh cream are not called béchamel sauce.
For a long time, I couldn’t tell the difference between cream sauce and white sauce. Cream sauce is made by adding fresh cream to béchamel sauce, and these (cream sauce and béchamel sauce) are collectively called white sauce.
Béchamel sauce is the base for many different sauces. Américaine sauce is an orange sauce made from shrimp shells. Aurora sauce uses tomatoes.
These sauces can be used in a variety of dishes such as gratins, croquettes, and stews by adjusting the viscosity. We recommend making a large amount and storing it in the freezer.
This sauce goes well with the recipes in this article. Check it out! ⇒ Grilled chicken with white sauce
NUTRITION FACTS
229 kcal Protein 7g Fat 12.5g Carb 26.5g Salt Equivalent 2.3g
INGREDIENTS (2SERVINGS)
- butter 20g
- wheat flour 20g
- milk 300g
- consommé granules 1g
- potatoes 200g
- salt 2g
- cheese 30g
- parsley 1g
COOKING INSTRUCTIONS
➀ Put the butter in a frying pan and let it melt completely over low heat.
② Sift in the wheat flour. Be sure to sift it.
③ Once the flour and butter have fused together and become creamy, turn up the heat a little.
④ When small bubbles appear, turn off the heat.
⑤ Add milk little by little. Don’t panic if lumps suddenly appear. Mix with the milk while breaking up any lumps with a spatula.
⑥ Once there are no lumps and the sauce is smooth, add all the milk and add the consommé.
⑦ Simmer over medium heat until the sauce thickens. Be careful not to set the heat too high as it will burn easily. If it’s too thick, add a little milk.
⑧ Place the finished sauce on a plate and let it cool.
⑨ Slice the potatoes. (2mm thick, use a slicer.)
⑩ Put the potatoes in a heat-resistant dish, add enough water to cover them, and heat in the microwave for 2 minutes.
⑪ Take out the potatoes and sprinkle with salt.
⑫ Spread the potatoes on a heat-resistant plate and top with 40g of white sauce.
⑬ Spread the potatoes on top. Top with white sauce again. Repeat this. (The white sauce will melt, so you don’t have to flatten it.)
⑭ Put the cheese on top.
⑮ Bake for 20 minutes in the middle rack of the oven at 250 degrees without preheating. 250 degrees Celsius is 482 degrees Fahrenheit.
⑯ Chop and sprinkle with parsley.
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