474 Potatoes in bechamel sauce

Kartofel’ pod beshemelem


  • garnets potatoes
  • lb butter
  • ½ glass flour
  • 1 bottle milk
  • 2 eggs
  • greens
  • ¼ lb cheese


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 ½ glass flour and dilute with glasses milk. Boil thoroughly several times and add salt. Beat in 2 eggs and add, if desired, greens. Pour over the potatoes and bake in the oven.

½ lb of thinly sliced ham may be added to the potatoes.