How to make
Cut the potatoes into slices and soft-boil them in boiling salted water with a little oil.
Fry the flour in 2/5 cup (100 ml) oil, pour in the milk and stir until you get a smooth cream.
Remove from the fire and add the eggs while stirring nonstop.
Arrange the drained potatoes in a tray with the remaining oil, sprinkle with the finely chopped parsley and ham.
Pour on the prepared cream. Put the dish in a moderate oven to bake until reddened.
