Peel the potatoes, tubers, make deep cuts, but not cut through.

To make the sauce. The main difficulty in cooking a sauce is to cook it without lumps. In a small saucepan, melt the butter and add to flour, mix thoroughly and heat until the butter with the flour begin to foam and smell nice. Now armed with a whisk in small portions add cold milk, stirring constantly to avoid burning and lumps. Once all the milk is poured and the resulting uniform sauce, add salt, nutmeg and Cayenne pepper and herbs. On slow fire to warm up a couple minutes and remove from heat. In refractory form, pour 1/3 of the sauce and put the sauce to the potatoes, split up. On top pour the remaining sauce, cover the form with foil and put in pre-heated oven, bake for about 40 minutes.

Breadcrumbs mixed with melted butter, nuts and paprika powder. 10 minutes until cooked remove the foil, spread the mixture on the potatoes and put back in the oven and lightly browned.

Serve hot, as garnish for meat or fish, and maybe as a main dish. Bon appetit!