Potatoes au Gratin

How to prepare potatoes au gratin

1. Boil the potatoes in their skins until a fork goes in easily.
2. Hard boil the eggs.
3. Peel the potatoes and slice them. Peel the eggs and slice them.
4. Prepare the white sauce: melt the butter over low heat. Add the flour and stir until it is completely absorbed by the butter and looks like cream. Add the hot milk slowly, like adding oil to mayonnaise, whisking continuously... until you finish the milk. Immediately after adding all the milk, add the sour cream and stir quickly to combine. Let it cook over low heat, stirring continuously, until the sauce thickens slightly and looks like cream. Remove the sauce from heat and add a little salt.
6. Grease a heat-resistant dish (15 x 23 cm) with butter. Place a layer of potatoes, sprinkle with salt (be careful - the sheep cheese is also salty) and grind some black pepper. On top, place a few egg slices here and there. Between the egg slices, sprinkle the sheep cheese. Pour 1/3 of the white sauce over.
7. Repeat the layers until you finish the potatoes (I made 3 potato layers, which is why I used 1/3 of the white sauce over each). The last layer will be potatoes sprinkled with salt and pepper. Pour the rest of the white sauce over and sprinkle with grated yellow cheese.
8. Bake in the oven at 200C (400F) for 30-40 minutes, until the cheese is golden.

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