Content

• Method 2 of 3: Making the sauce
• Method 3 of 3: Making the casserole
• What do you need

1 Prepare your potatoes. Clean it up. Cut the potatoes into slices approximately 4 mm thick. Simmer or cook the potatoes until tender (so they are tender, but don't fall apart).

• Unlike potato gratin, potatoes should be tender. Raw or blanched potatoes are usually added to potato gratins, as they cook for a long time in butter cream. Pre-cooked potatoes will speed up the cooking of the casserole, so the time spent on them pays off.

Method 2 of 3: Making the sauce

1. 1 While the potatoes are cooking, make the sauce. Melt the butter and add the flour, heat over medium heat for 1 minute, stirring constantly. Add milk gradually, stirring until a smooth consistency is obtained.
2. 2 Add a piece of cheese and stir until the cheese is melted, add spices and salt. Try the sauce, make sure the flour is completely cooked.
   • The baking time for this recipe is minimal, so the sauce should be smooth, floury, without lumps. Adding a whole piece of cheese instead of grated cheese will allow the cheese to blend completely into the sauce without adding an oily texture, and by the time the cheese is melted, the flour is also ready. And the sauce will be ready at the same time as the potatoes.

Method 3 of 3: Making the casserole

1. 1 Preheat oven to 200 C. Prepare a baking tray.
2. 2 Toss the drained hot potatoes and sauce. Transfer the mixture to a baking sheet and sprinkle with grated cheese.

What do you need

• Peeler
• Grater
• Pan
• Frying pan or saucepan
• A mixing tool such as a wooden spoon
• Baking tray (preferably 2-3 liters)