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Béchamel potatoes

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 2 onions
  • 40 g ham, raw
  • 30 g butter or margarine
  • 30 g flour
  • 250 ml milk
  • 250 ml broth
  • salt and pepper
  • 2 tbsp parsley
  • nutmeg

Instructions

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

Wash the potatoes and boil for about 20-30 minutes, drain and peel, then slice. For the sauce: Dice the onion and raw ham. Melt the butter and sauté the ham and onions in it. Heat the flour while stirring until it turns light yellow. Add the milk and broth, whisking thoroughly, ensuring there are no lumps. Bring the sauce to a boil and simmer for about 10 minutes. Strain the sauce through a sieve if desired. Add the potatoes and bring back to a boil, season with salt, pepper, and nutmeg. Sprinkle with parsley, and you’re done.

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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.

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