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