474 Potatoes in bechamel sauce

Kartofel’ pod beshemelem

Preparation info
    • Difficulty

      Easy

Appears in

By Elena Molokhovets

Published 1992

  • About

Ingredients

  • garnets potatoes
  • lb butter
  • ½ glass

Method

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 lb butter with