How to make
Boil the potatoes until almost ready, peel and cut them into cubes. Chop the onion and fry it briefly in hot oil, then add it to the braised and sliced mushrooms. Clean the livers and cook them in a separate container. Melt a little butter and cook the flour for the bechamel sauce.
Dilute the sauce with milk, stir quickly and vigorously to mix and flavor it with spices. Distribute potatoes in the pots, top with the livers, onions and mushrooms, then pour over the sauce.
Put a piece of cheese on each pot, cover and put to bake in a very hot oven for half an hour.
