BOILED EGGS AND POTATOES IN BECHAMEL SAUCE

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Boiled eggs and potatoes in Bechamel sauce image

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 !

Provided by Nono2

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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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