Béchamel Potatoes Au Gratin

Rinse the potatoes and cook them in their skins for half an hour. Drain the water and rinse when cool. Peel and cut into slices.

For the sauce, heat the butter. Roast the onion cubes in it until yellow. Stir in flour. Sweat well. Pour in the hot clear soup. Add milk. Cook for 5 minutes. Season with salt and a pinch of nutmeg. Add the potatoes. Grease a fireproof dish. Pour in potatoes and sauce. Grill for 10 minutes. Bring to the table hot.

Additional dish:

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