No. 624 — Potatoes under Béchamel
English historical translation of Molokhovets recipe No. 624 from the 1901 Russian cookbook, retaining original methods and measures.
Wash, boil and peel the potatoes and cut them into slices.
Butter a tin or silver saucepan and lay down a layer of potatoes, dotting with butter and grated cheese. Add another layer of potatoes, butter and cheese, and continue.
For the béchamel, rub ⅛ Russian pound of butter with ½ glass of flour, dilute with two glasses of milk and boil thoroughly. Season with salt, beat in two eggs and, if desired, add chopped fresh herbs.
Pour the sauce over the layered potatoes and bake in the oven until set. Optionally add ½ Russian pound of ham cut into thin slices between the potato layers.
To provide
1½ Russian pounds of potatoes and ⅛ pound of butter ½ glass of flour and 2 glasses of milk | 2 eggs, fresh herbs and ¼ Russian pound of cheese |