Captain's meat with cheese and béchamel sauce

Such an intriguing name that it is tempting to cook

Ingredients

• pork
• 300-400 g
• hard cheese
• 100 g
• potato
• 4 things.
• onion
• 1 PC.
• salt
• for the sauce:
• milk
• 1 cup
• butter
• 50 g
• flour
• 1 tbsp

Directions

1. Boil potatoes in salted water and let cool.
2. During this time, prepare the béchamel sauce.
3. Melt the butter in a saucepan, add a tablespoon of flour, mix very well until the lumps disappear.
4. After the appearance of white foam, pour in milk, salt, stir, warm until the sauce thickens, remove from the stove.
5. Cut the potatoes into slices, the onions into thin rings, grate the cheese, gently beat the meat, divide in half
6. Put a layer of onion in portioned forms, cover it with meat, salt and put pieces of potatoes.
7. Pour the sauce over the meat
8. Sprinkle with cheese.
9. Place the forms in an oven preheated to 200 degrees for 25 minutes, serve directly in the forms to the table.