1kg of potatoes
½ L bechamelsaus
4 Sliced Ham
1 boiled egg
Salt
Oil for frying
Black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup of heated milk
salt
White pepper
Freshly ground nutmeg (Optional)
1
Melt butter in a saucepan over medium heat.
2
Add flour and stir until the mixture is well mixed.
3
Gradually stir in hot milk.
4
Cook over medium heat, under continuous stirring,, until the sauce begins to boil and thickens.
5
Simmer, stirring frequently, on a very low heat for 5 minutes.
6
Season with salt and pepper to taste and add a little nutmeg to taste.
7
Makes about 1 cup medium thick sauce.
8
Cut the potatoes into slices.
9
Fry the sliced potatoes in the pan. Seasoning to taste.
10
Serve the potatoes on a plate and pour about the bechamel vergezelgd with boiled egg and ham.
Ingredients
1kg of potatoes
½ L bechamelsaus
4 Sliced Ham
1 boiled egg
Salt
Oil for frying
Black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup of heated milk
salt
White pepper
Freshly ground nutmeg (Optional)