John Myers
Béchamel Potatoes with Herbs
The perfect béchamel potatoes with herbs recipe with a picture and simple step-by-step instructions.
- 800 g Jacket potatoes
- 1 piece Onion small
- 1 tsp Caraway seeds
- 2 tbsp Flour
- 2 tbsp Butter
- 0,5 liter Milk
- 0,25 tsp Beef extract
- Freshly grated nutmeg
- Salt pepper
- Herbs of your choice
- Preparation: Boil the potatoes with caraway seeds the day before. Let it evaporate and peel. Then cover and let cool overnight.
- Preparation 2: Peel the onion and cut into very small cubes. Melt the butter in the saucepan, add the onion and sauté until yellow. Stir more often.
- Now add the flour and stir for a few minutes until the foam has settled. Stir in cold milk and simmer gently for about 10 minutes. Add meat extract and spices and season to taste.
- In the meantime, cut the potatoes into slices. Ideally over the sauce so that the slices can collapse individually and do not stick together. Heat briefly and add the selected, finely chopped herbs.
- At home we often had fish from the smoke with it. But raw ham is also delicious.
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