Potatoes baked in milk sauce

Boiled potato slices are baked in the oven with milk sauce and cheese. You can call the dish a variant of the famous French potato Dauphinet or, more precisely, "Gratin Dauphinois" (Gratin Dauphinois).

Ingredients

• Potatoes (peeled and cut into thin slices) - 1.4 kg
• Gruyere cheese or other hard spicy cheese (shredded on a grater) - 0.25 cups
• Milk (room temperature) - 2 glasses
• Butter - 2 tbsp. l.
• Flour - 2 tbsp. l.
• Ground black pepper - to taste
• Ground nutmeg - 0.25 tsp
• Butter for greasing the mold
• Salt to taste

Directions

1. Turn on the oven to preheat to 180 degrees. Lubricate a 3 liter ovenproof dish with oil.
2. In a large saucepan, bring the salted water to a boil, place the potatoes, cook until soft, but do not allow to boil, about 8-10 minutes. Drain the potatoes and put back in the pot.
3. In a saucepan over medium heat, heat 2 tbsp. tablespoons of butter, add flour, stir until pasty, cook for about 1 minute. Then gradually introduce milk, cook, stirring constantly with a whisk, for 3 minutes, until thickened.
4. Remove the saucepan from the stove, add 0.5 teaspoons of black pepper, 1.5 teaspoons of salt and nutmeg. Pour potatoes with this sauce, mix gently.
5. Put the potatoes in a prepared dish, sprinkle with cheese. Place in a preheated oven for 10 minutes. Place the dish with potatoes under the grill (or just closer to the upper heating element), cook for 5 minutes.
6. Let the potatoes "rest" for 10 minutes before serving.