Dauphinous gratin with béchamel

Ingredients

For 4 servings

• •1 kg 1 kg Potatoes
• •40 g 40 g Butter
• •20 g 20 g To butter the dish
• •40 g 40 g Flour
• •150 g 150 g Grated cheese
• •0.5 l 0.5 l Milk
• •1 pincée 1 pinch grated Muscade
• •Salt
• •Pepper

Method

1. 1.Wash and peel the potatoes. Dive them into a large volume of cold water and bring to a boil. Cook 15 to 20 minutes.
2. 2.Meanwhile, make the bechamel: in a saucepan over high heat, melt the butter until it is sparkling. Add the flour at once and mix thoroughly with a wooden spatula until the mixture is homogeneous and starts to brown slightly. Pour the milk and whip to destroy any lumps. Lower the heat and continue to mix continuously until the bechamel thickens. Salt, pepper, add the nutmeg. Mix and remove from the heat.
3. 3.Preheat your oven to 200°C (th.6-7). When cooked, drain the potatoes and cut into slices about 5 mm thick. Spread them in the dish, salt and pepper regularly. Pour over the bechamel and smooth it so that it spreads everywhere.
4. 4.Sprinkle the grated cheese and bake for 20 minutes. Serve your hot dauphinois gratin, decorated with parsley and accompanied by a large green salad.