Béchamel beans with bacon and boiled potatoes

Ingredients for 4 servings:

• 1 kg potatoes
• Salt
• 2 tbsp butter
• 2 tbsp flour
• 600 ml vegetable stock
• 400 ml cream
• some salt and pepper
• some nutmeg
• 400 g broad beans
• Salt
• 200 g bacon (slices)
• 3 tsp savory
• 2 tbsp white wine vinegar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and boil in salted water for about 23 minutes. Then melt the butter in a saucepan. Add the flour and sweat while stirring. Gradually stir in the stock and cream to make the béchamel sauce. Then simmer on low heat for 15 minutes, stirring occasionally. Season with salt, pepper, and nutmeg. Blanch the beans in boiling salted water for four minutes, drain well, and set aside to drain. Then add them to the sauce along with the vinegar and savory. Cut the bacon into 4 cm pieces and fry in a pan without any fat. Drain on kitchen paper. Arrange the potatoes on plates and pour the sauce over them. Sprinkle some bacon pieces on top. It tastes best when the potatoes are mashed with a fork and mixed with the sauce.