Baden cream potatoes

Ingredients for 2 servings:

• 6 large potatoes
• Salt water, light
• 2 tbsp flour
• 2 tbsp butter
• 500 ml vegetable stock for deglazing
• 150 ml sweet cream
• salt and pepper
• nutmeg
• Parsley, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream puffs

Peel the potatoes and cut into even-thick slices. Chop the parsley. Cook the potatoes in lightly salted water until al dente. Melt the butter in a saucepan and stir in the flour. This makes the roux. Deglaze the roux with the stock, stirring continuously. Add the cream. Season with salt, pepper, nutmeg, and chopped parsley. Layer the potato slices like bricks in a dish and pour the sauce over them. I always put them in the oven at 180°C for a while, but that’s not necessary. They go wonderfully with frikadelle (meat cakes). Alternatively, you can boil the potatoes whole, then peel and slice them. The sauce should be nice and creamy. You may need to use a little more or less stock, depending on your needs.