Boiled Eggs And Potatoes In Bechamel Sauce

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This recipe was transmitted from mother to daughter in my family and is traditionally served on fridays for the religious

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Steps

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Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.

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Drain the potatoes and leave them to cool a little before peeling them and slicing them to prepare the bechamel , melt butter in a large saucepan over medium-low heat.

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Pour the flour over the melted butter and mix well to form a soft dough.

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Maintaining a low heat , add progressively the milk to the dough , mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick.

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Season the bechamel with salt and nutmeg.

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Slice the boiled eggs and add them to the bechamel.

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Add the sliced potatoes to the bechamel sauce , mixing delicately so not to mash them.

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Serve at once.

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Ingredients

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potatoes, hard-boiled eggs, butter, flour, milk, ground nutmeg, salt