Potatoes with béchamel sauce
Description
1. Place unpeeled potatoes in a large pot, cover with cold water, and add one teaspoon of salt. Bring to a boil, then reduce the heat. Cook for 20–30 minutes, until the potatoes are tender but not falling apart. Drain the water, peel the potatoes, and slice them thinly. 2. Rub a garlic clove over an ovenproof skillet. Place half of the potatoes in the skillet. Preheat the oven to 200°C (390°F). 3. Prepare the béchamel sauce: melt butter with vegetable oil in a saucepan, add flour, and cook, stirring, for 2 minutes. Gradually pour in the milk, season with salt, and continue cooking, stirring, for another 4 minutes, until the sauce thickens. 4. Pour half of the sauce over the potatoes in the skillet. Sprinkle with half of the grated Gruyère cheese. Arrange the remaining potatoes on top, pour over the rest of the sauce, and sprinkle with the remaining cheese. Bake for 15 minutes, then serve immediately in the same dish.