Potatoes in White Sauce
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- potatoes
- water
- salt
- béchamel sauce (white sauce)
- milk
- egg yolks
Instructions
- Boil whole potatoes in salted water until tender. 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.