474 Potatoes in bechamel sauce

• ⅔ garnets potatoes
• ⅜ lb butter
• ½ glass

Wash, boil, peel, and slice potatoes. Grease a tin or silver saucepan with butter, add a layer of potatoes, dot with pieces of butter, and strew with grated cheese. Then add another layer of potatoes, butter, and cheese. Pour on bechamel sauce, that is, mix ⅛ lb butter with