Boiled eggs and potatoes in Bechamel sauce

Recipe by Nono2
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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