Eggs Percheronne

Ingredients

• 6 hard-boiled eggs
• 2 medium potatoes
• béchamel sauce (white sauce made from roux and milk)

Instructions

1. Slice the 6 hard-boiled eggs into rounds. While the sliced potatoes are still hot (boil and peel 2 medium potatoes), slice them as well.
2. Layer the eggs and potatoes alternately in a timbale (tall cylindrical mold), binding each layer with buttered béchamel sauce (béchamel montée au beurre). Top with a final layer of béchamel sauce.
3. Turn out onto a serving dish.