Bechamel potatoes

Ingredients for 4 servings:

• 1 kg potatoes
• 1 onion(s)
• 40 g ham
• 30 g butter or margarine
• 30 g flour (wheat flour)
• 250 ml meat broth
• 250 ml milk
• Salt
• pepper
• nutmeg
• curry powder
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

in the good old way like mother

Wash the potatoes, bring to a boil with water, and cook for 20-30 minutes. Peel while still hot, let cool, and slice. For the béchamel sauce, peel and dice 1 onion. Sauté the onion and ham in butter. Stir in the flour and heat with the onions until light yellow. Add the meat broth and milk, whisk, bring the sauce to a boil, and simmer for about 10 minutes. Strain the sauce through a sieve if desired (but this is not necessary), add the potatoes, and bring to a boil. Season the dish with salt, pepper, grated nutmeg, and curry powder. Sprinkle with chopped parsley. Serve with a green salad.