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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes in their jacket for about 20 to 30 minutes until cooked. | 2. Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat. | 3. Pour the flour over the melted butter and mix well to form a soft dough. | 4. Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes). | 5. Season the bechamel with salt and nutmeg. | 6. Slice the boiled eggs and add them to the bechamel. | 7. Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them. | 8. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4			-	-	-	-
hard egg	4		hard-boiled	-	-	-	-
butter	25			2137.5	98.2125	66.7875	180.0
flour	25			14457.0	3165.135	235.025	56.09
milk	1/2			74.42	5.8316	3.843	3.9894
nutmeg			ground	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.