Œufs à la Percheronne (Hard-Boiled Eggs and Potato in Buttered Béchamel)

Ingredients

• hard-boiled eggs (6)
• medium potatoes
• buttered sauce Béchamel

Instructions

1. Cut 6 hard-boiled eggs into rounds.
2. Slice 2 medium boiled and peeled potatoes while they are still burning hot.
3. Dress the eggs and potatoes in a timbale in layers alternating with buttered sauce Béchamel.
4. Finish with a layer of sauce.