Boiled eggs and potatoes in Bechamel sauce

"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 !"
 
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Ready In:
55mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

I am French but now live in Ireland with my husband Liam (you can guess he's not French with a name like that!) I have been cooking since I'm 12 and have fond memories of watching my mum cooking when I was a kid. She taught me a few recipes and I have enriched my recipe database along the years.
 
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