How to make
Boil the potatoes until almost done. Peel them when cool and cut them into round pieces. Julienne the pickles lengthwise, along with the bacon.
Arrange them in an oven dish, alternating between them, sprinkle with a little crumbled cheese, mixed with eggs, spices and oil. Heat 3 tablespoons of oil in a pan and fry the flour.
Dilute it with the warm milk by pouring it in gradually. Flavor the resulting bechamel with spices and pour it over the potatoes in the oven dish. Put it to bake in a moderately heated oven to obtain a nice tan.
Remove, sprinkle with cheese and return to the oven again for a few minutes to crisp.
