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Béchamel potatoes with marjoram

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Ingredients for 4 servings:

  • 1 kg potatoes
  • Salt
  • 2 m.-sized onion(s)
  • 50 g butter or margarine
  • 40 g flour
  • ½ liter broth, clear
  • 200 g whipped cream
  • Pepper, white
  • 1 tbsp mustard, medium hot
  • 250 g ham, cooked
  • 8 sprigs of marjoram, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the potatoes and boil in plenty of salted water for 20-25 minutes. Drain, peel, and slice the potatoes. Peel and dice the onions. Heat the fat and fry the onions until translucent. Add the flour and sauté while stirring. Deglaze with the stock and cream. Simmer for about 5 minutes. Season with salt, pepper, and mustard. Dice the ham. Add to the sauce with the potatoes and heat through. Carefully rinse the marjoram, pat dry, and finely chop the leaves. Mix with the potatoes and season with salt and pepper, if desired.

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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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