1. Cut the cold boiled potatoes into 1/2-inch (1.3 cm) dice and measure out 2 cups (about 300 g).
2. Prepare 1 1/4 cups (300 ml) White Sauce I (a basic béchamel: melt 1 1/2 tbsp / 20 g butter in a heavy saucepan over medium heat, whisk in 1 1/2 tbsp / 12 g all-purpose flour, cook 1 minute until pale and foamy, then gradually whisk in 1 1/4 cups / 300 ml whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, 4–6 minutes). Scalding the milk beforehand (heating to just below a simmer, about 180°F / 82°C, until a thin skin forms) speeds incorporation and is the period-standard technique.
3. Add the diced potatoes to the warm White Sauce I in the saucepan. Reheat gently over medium-low heat, stirring occasionally, for 6–10 minutes, until the potatoes are heated through to the center (an instant-read thermometer inserted into a cube should read at least 165°F / 74°C) and the sauce is bubbling at the edges.
4. Taste and season with salt and white pepper as desired. Serve immediately.
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