in Germany

Creamed potatoes

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Ingredients for 4 servings:

  • 1,000 g jacket potatoes, cold, cooked the day before
  • 50 g butter
  • 50 g flour
  • 500 ml vegetable stock
  • 100 ml cream
  • 1 large bay leaf
  • salt and pepper
  • possibly vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Creamy, spicy potatoes as a side dish

Peel and slice the boiled potatoes. Melt the butter in a saucepan, stir in the flour, and slowly add the vegetable broth, stirring constantly to avoid lumps and burning. Add the cream, add the bay leaf, bring to a boil, and simmer for a few minutes. Heat the potato slices in the sauce and season with salt and pepper. If desired, add a dash or two of vinegar for the traditional “Sauren Blättle” flavor. Traditionally, homemade sausage, especially liverwurst, is served with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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