1.Peel potatoes. boil in salted water.

2.hard-boil eggs.plunge into cold water.remove,shell immediately and keep warm.

3.make fairly thick bechamelsauce.add shallots and a good helping of salt and pepper.

4.quarter well-cooked but firm potatoes.

5.butter a fireproof dish.

6.lay potatoes at bottom alternating with eggs cut lengthwise in two.

7.pour bechamel sauce over eggs and potatoes and sprinkile with grated cheese.

8.place in amedium oven for 10minutes till cheese melts.remove and serve hot.