Ingredients:
Instructions:
Start by peeling the shrimp, removing the digestive tracts, and then season them with a pinch of salt, pepper, and a splash of lemon juice. Set them aside. Boil the potatoes with their skins on in salted water until they’re tender. Once cooked, peel the potatoes, let them cool, and then cut them into slices. Set the slices aside. To make the béchamel sauce, follow the traditional method: Melt the butter in a pan, add the flour, and season with a small pinch of salt. Gradually pour in the hot milk while stirring continuously until the sauce becomes creamy. Grease a baking dish and create layers by alternating the potato slices with the seasoned shrimp. Slightly overlap them for a nice arrangement. Brush the top layer with the mustard and drizzle the prepared béchamel sauce over it. Preheat your oven to 180 °C (ca. 356 °F) and place the baking dish inside. Bake for around 20 minutes, or until the top surface turns a beautiful golden brown. Once out of the oven, sprinkle the gratin with chopped parsley for a fresh touch. Serve the dish hot and savor the delightful combination of flavors. Enjoy 🤤😍
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