John Myers
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Baked Potatoes with Cream Sauce
The perfect baked potatoes with cream sauce recipe with a picture and simple step-by-step instructions.
Potatoes
- 4 size Potatoes
- 4 size Oil
- Salt
- Pepper
sauce
- 1 pole Leek
- 3 Carrots
- 5 Mushrooms brown
- 3 tablespoon Butter
- 2 tablespoon Flour
- 400 ml Vegetable broth
- 200 ml Cremfine for cooking
- 100 g Grated cheese
salad
- 3 Carrots
- 3 May beets (Navetten)
- 2 Apples
- Salt
- Pepper
- Sugar
- Apple Cider Vinegar
Potatoes
- Wash the potatoes, cut crosswise, rub with oil and season with salt and pepper in a baking dish and put at 200c. Cook for 1 hour Try if they are soft enough.
sauce
- Clean the leek, mushrooms and carrots and sauté in a pan with hot oil – remove and keep warm
- Now melt the butter in the pan, sprinkle with flour and let it brown a little.
- Now deglaze with the broth and cremfine, bring to the boil and simmer for about 5 minutes.
- Add the vegetables again, season with salt and pepper.
- Take the potatoes out of the oven, press them apart and pour the sauce over them.
- Now sprinkle the cheese on top and place in the oven again for 15 minutes until the cheese is golden yellow.
salad
- Peel the carrots, May turnips and the apples, rub well, mix well with salt, pepper, sugar and apple cider vinegar and season to taste.
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