Recipe by Nono2
This recipe was transmitted from mother to daughter in my family and is traditionally served on Fridays for the religious "no-meat" day. It is sure to please everybody in the family !
Top Review by Donna Doo
This is actually pretty good. Like a warm potatoe salad... the nutmeg really gives it an interesting flavor. DH says I could make it again (BIG PLUS!) Very easy to prepare! I served with a lemon herb pork loin... I would probably make just a plain pork loin next time with this dish as the flavors did not go to well together. A great way to make "different" potatoes. Thanks for sharing!
- 4 medium potatoes
- 4 hard-boiled eggs
- 25 g butter
- 25 g flour
- 1⁄2 liter milk (double the quantity of milk if you need more bechamel)
- ground nutmeg
Directions See How It's Made
- Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
- 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.
- Pour the flour over the melted butter and mix well to form a soft dough.
- 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 (it should only be thick enough to coat the eggs and potatoes).
- Season the bechamel with salt and nutmeg.
- Slice the boiled eggs and add them to the bechamel.
- Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
- Serve at once.