Potato lasagna with aubergine béchamel

Preparation

1. We put the milk, butter, flour, salt and nutmeg in the glass. We program 8 minutes, 90º, speed 4. We take out of the glass and reserve.

2. During this time, we peel the potatoes and cut them into thin slices. We place them in the container and on the varoma tray. We booked.

3. We put the onion and oil in the glass. We program 3 minutes, 100º, speed 4.

4. At that time we wash and chop the aubergines.

5. Add the aubergines already in pieces and program 2 minutes, 100º, left turn, spoon speed.

6. We add the wine and, without putting the beaker, we program 2 minutes, 100º, turn to the left, spoon speed. We add salt and hot water. We place the varoma container (with the potatoes) in its position and program 17 minutes, left turn, varoma temperature, spoon speed.

7. We remove the varoma container from its position. We check that the potatoes are well cooked and reserve them.

8. We add the béchamel that we had made at the beginning and that we had reserved in the glass. Holding the beaker we program 20 seconds, speed 5.

9. Now we assemble the dish making like a potato lasagna. In an oven-safe tray we alternate layers of potato with layers of béchamel.

10. Cover with cheese and gratin in the oven.