Bechamel potatoes

Ingredients for 4 servings:

• 750 g potato(s), waxy
• 125 g ham, diced
• 1 small onion(s)
• 150 ml vegetable stock
• 250 ml milk
• 100 ml cream
• 2 tbsp butter or margarine
• 1 tbsp flour
• salt and pepper
• nutmeg
• Sugar
• 1 tsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Boil the potatoes with their skins on in well-salted water until al dente, drain, and allow to cool. Peel the onion and finely dice. Melt the butter in a saucepan over high heat, add the onions and diced ham, and sauté until the diced onions are translucent. Add the flour and stir well with a whisk. Sauté briefly until the butter and flour are well combined and golden brown. While stirring, add the vegetable stock and simmer until thickened. Then gradually stir in the milk and bring to a boil briefly. Stir well at all times, as the sauce quickly sticks to the bottom. Reduce the heat to low and stir in the cream. Simmer the sauce for about 3 minutes. Season to taste with salt, pepper, nutmeg, lemon juice, and sugar. Peel the potatoes, slice them, and fold them into the sauce. Serve with a fresh salad and any meat side dish, or simply boiled eggs.