in Recipes

Antonia's béchamel potatoes

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg potatoes
  • 50 g fat
  • 1 large onion(s), finely chopped
  • 40 g flour
  • ½ liter broth
  • ¼ liter of milk
  • salt and pepper
  • nutmeg
  • ½ ring/s meat sausage, diced nB also more
  • 1 bunch chives, in rolls

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the potatoes with their skins on until tender. In a large pot, sauté the onion in the fat, add the flour, and deglaze with the broth and milk, stirring constantly. Season with salt, pepper, and nutmeg, and let the sauce simmer for about 10 minutes. Meanwhile, peel and slice the potatoes and add them to the sauce along with the sausage. Stir in the chives. Let everything simmer and season again.

Facebook Comments

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.

Spaghetti with tomato and coconut milk sauce

Apricot profiteroles with eggnog cream