Boiled Eggs And Potatoes In Bechamel Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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
• salt

Recipe

• 1 boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
• 2 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.
• 3 pour the flour over the melted butter and mix well to form a soft dough.
• 4 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).
• 5 season the bechamel with salt and nutmeg.
• 6 slice the boiled eggs and add them to the bechamel.
• 7 add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
• 8 serve at once.