John Myers
Grandma’s Bechamel Potatoes …
The perfect grandma’s bechamel potatoes … recipe with a picture and simple step-by-step instructions.
- 9 small Waxy potatoes
- 1 teaspoon Caraway seeds
- 30 g Branded butter
- 100 g Ham cubes
- 1 Diced onion
- 40 g Flour
- 250 ml Broth
- 250 ml Milk
- Pepper from the grinder
- Salt
- 1 bunch Chives in rolls
- Wash the potatoes thoroughly, put them in a saucepan with caraway seeds and cook them covered with water for 20 minutes.
- While the potatoes are boiling, melt the butter in another saucepan and fry the diced ham and onion in it until translucent. Add the flour and sweat while stirring.
- Gradually deglaze with the broth (don’t forget to stir!) And finally stir in the milk, season with salt and pepper and cover with the bechamel sauce and let it simmer gently for at least 7 minutes over a mild heat.
- Drain the potatoes, rinse briefly with cold water, peel and cut into slices. Fold 2/3 of the chives into the sauce and then serve sprinkled with the rest of the chives.
- Grandma’s bechamel potatoes go well with fried, grilled, meat or fish, even eggs or sausages. We ate it with pork roast **, which was delicious again!
- “Rolled pork roast” is already here in my cookbook: Rolled pork roast …
- Bechamel potatoes have probably gone out of fashion, have been replaced by the French fries baked in fat … but we still love them, like in grandma’s time.
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