A Basic Bechamel Sauce is commonly known as White Sauce . This sauce is regarded as the mother sauce of French Cuisine
.I use flavored milk while making my sauce . This enhances flavors to delicious results.
For The Sauce:
1.5Tablespoons Butter .
Other Ingredients :
1 Cup Boiled Corn - Blitz half in a mixi for 2 zaps.
The Topping :
2 Baked Potatoes - You can use boiled too.
2 Tablespoons Cream.
Generous Pinch of Thyme.
. To serve on toast I thickened the cheese sauce a bit , or else I leave it a bit runny.
The Topping- This is optional.
Crumble peeled potatoes while warm , mix in cream , cheese and seasoning , spread over the corn , dot with butter and bake at 180C till you get some color on the potato.