Gratin Bechamel

Gratin Bechamel. Then, using an inexpensive mandoline slicer, thinly slice the spuds. NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps.

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In a buttered mold designed to go in the oven, alternate a layer of cod with one of béchamel and one of potatoes. Preheat the oven to the broil position. Because bechamel is a delicately flavored sauce I needed to heighten the flavor for use in such a robust dish as a lasagna.

If you are using the oven-safe braiser, skip this step.

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Add the salt, pepper, nutmeg and Dijon Mustard and whisk again until the sauce is smooth and velvety. Arrange the cod fillets in one layer in an ovenproof baking dish. In a large saucepan over medium heat.

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