Directions
1Melt butter in a saucepan over medium heat.
2Add flour and stir until the mixture is well mixed.
3Gradually stir in hot milk.
4Cook over medium heat, under continuous stirring,, until the sauce begins to boil and thickens.
5Simmer, stirring frequently, on a very low heat for 5 minutes.
6Season with salt and pepper to taste and add a little nutmeg to taste.
7Makes about 1 cup medium thick sauce.
8Cut the potatoes into slices.
9Fry the sliced potatoes in the pan. Seasoning to taste.
10Serve the potatoes on a plate and pour about the bechamel vergezelgd with boiled egg and ham.