Peel the potatoes and dice them into 0,5x0,5cm cubes. Put in boiling water together with diced ham (cut to the same size) and let simmer until cooked, for about 15 minutes. Add salt or knorr cube.
In a different pot bring milk to light simmering, add butter and let it melt and add while constantly stirring 2tbs of flour which you have previously mixed in 150ml of cold water to make like a paste without lumps. Stir for a couple of minutes or until it begins to thicken.
Add bechamel to potatoes (don't remove the water in which they have cooked)
Serve with grated cheese and parsley.
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