Recipe(tried): Potatoes Italianissima (Papas a la Italiana) with Bechamel Sauce

POTATOES ITALIANISSIMA (Papas a la Italiana)
adapted from a recipe by Chef Giovanna Huyke, from Puerto Rico

2 cups of White Cream Sauce (Beschamella Sauce)-recipe follows/ (for an easier version, I prepare an envelope of Knorr Spagetti cream Sauce (Salsa Alfredo), following the package instructions. I leave it simmering in the stove top while I assemble the other ingredients,
3 Idaho potatoes, boiled or microwaved, peeled & sliced,
1 cup of milk (or to taste)
fresh basil chopped ( I have sufficient basil in my patio to use it daily if necessary)
Shredded Parmesan Cheese (I use DiGorno)

I grease the Cazuela with an olive oil spray. I put the sliced potatoes in the cazuela, forming overlapping concentric circles. I add the Bechamel or Alfredo Sauce already mixed with the fresh chopped basil, making sure that all the potato slices are well covered and mixed with the sauce. If the dish is too dry I add sufficient milk, just making sure that everything is covered with the sauce and milk. I cover the surface of the Papas Italianas with the shredded Parmesan. I cover the Cazuela with aluminum foil. Bake for 30 minutes at 350 F. Uncover & cook for another 5 minutes or until the Papas are golden in color and ready to go to the table.

Salsa Di Beschamella - Bechamel Cream Sauce
From Chef Pasquale Carpino's Gourmet Italian Cooking
(4 servings)

4 tb Butter
4 tb Flour
2 c Milk; heated
Salt
Cayenne pepper; a pinch
Nutmeg; a pinch

Over low heat, melt the butter into a saucepan, making sure it does not brown. Add the flour and mix thoroughly. Add the warm milk slowly, stirring constantly, until the sauce is thick and creamy. Stir in the seasonings. Makes 2 cups