Potatoes in White Sauce
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- potatoes
- water
- salt
- béchamel sauce (white sauce)
- milk
- egg yolks
Instructions
- Boil whole potatoes in salted water until cooked through.
- Peel them and cut into thin round slices.
- Arrange the sliced potatoes in a serving dish.
- Prepare the béchamel (white sauce), then thin it with milk and temper it with egg yolks.
- Heat the sauce gently without boiling, then pour it hot over the potatoes.