Bechamel potatoes with buttermilk

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 1 large onion(s)
• ½ liter buttermilk
• 125 g bacon, streaky
• 25 g margarine
• 20 g flour
• Maggi
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and sophisticated

Clean the skins of the potatoes, boil them in their jacket potatoes, and then peel them. Cut the streaky bacon and onion into small cubes and sauté them in a pan with a little margarine until the onion cubes are translucent. In a saucepan, make a roux with the margarine and flour and deglaze with the buttermilk to create a creamy béchamel sauce. Add the bacon and onion cubes to the sauce and let it simmer gently for about 5 minutes. Then season the sauce generously with salt and Maggi. Now cut the potatoes into cubes or slices and add them to the béchamel sauce. Let the béchamel potatoes marinate for a while and season with salt and Maggi to taste if desired. Leberkäse (meatloaf) with fried eggs goes perfectly with this.