Boil potatoes in salted water, but not to loose status, and a little think. Cut into large cubes.

Grate the cheese on a coarse grater, cheese cut into large cubes.

To prepare the Bechamel sauce. Melt the butter, add the flour and actively interfere with a whisk on medium heat. The mixture should thicken and become Golden brown. As soon begin to fall from the walls, add the first 200 ml of milk and stir with a whisk until smooth. Next, add the remaining milk, salt and nutmeg, cook until thick stirring constantly. The consistency should be like low fat sour cream.

In a container for baking put layers of potatoes and cheese, each layer watered with Bechamel sauce, sprinkle with Parmesan and herbs.

Bake at 200C for about 20 minutes. under foil, then remove foil and bake another 10-15min. until Golden brown. Bon appetit!!!