- Cook Time
- Prep Time
- About 6 large potatoes, peeled and cut into round slices
- 6 eggs – hard boiled
- freshly ground nutmet
- 2 eggs
- 1 cup sifted flour (3.5 oz.)
- 3 cloves garlic, crushed
- 1 Tbs Dijon Mustard
- 1 cup goat milk yogurt or sour cream
- 2 cups milk
- 1 teaspoon kosher salt
- ground black peper
- 1 1/2 cup grated hard goat milk cheese like kashkaval
Cook the round potato slices in boiling water until tender but still firm enough that it won't mush (about 15 minutes after boiling). Drain the water and let the potatoes cool for a while, while you prepare the Bechamel sauce.
Melt butter with salt, mustard, black pepper , nutmeg and garlic in a deep saucepan.
Add the flour and stir with a whisk and then start adding the milk gradually, 1/2 a cup at a time, stirring after each addition. Continue adding the milk, stirring and finally add the sour cream or yogurt and continue stirring till the mixture thickens and bubbles.
Remove from heat, add the eggs, one at a time, stirring each time.
Arrange one layer of sliced cooked potatoes in 9x13 pan, layer the 3 sliced hard boiled eggs in the baking pan, sprinkle a little bit of salt on them, cover with half of the Bechamel sauce and sprinkle with half of the Parmesan cheese. Arrange another layer of potatoes and 3 sliced eggs and top with the rest of the Bechamel and grated cheese.
Bake in medium heat for 45 minutes.
Serve warm with yogurt or sour cheese on top.