Wash the potatoes. Steam them with the skins on, either in a steam oven or in a pot. Cook for about 20 minutes, checking doneness with the tip of a knife. Once cooked, peel the potatoes and let them cool.

Prepare the béchamel sauce. Add all the ingredients to a saucepan. Heat over low heat, stirring with a whisk until the sauce thickens.

Preheat your oven to 350°F (180°C). Slice the potatoes into rounds and place them in a baking dish. Pour the béchamel sauce over the potatoes. Season with salt and pepper. Sprinkle with cheddar cheese. Bake at 350°F (180°C) for 15 minutes. Broil for 5 minutes until golden. Serve hot. Here, it’s served with endive gratin.