Jacket potatoes with gravy

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 500 g onion(s)
• 100 g bacon, fattier
• 100 g bacon, streaky, smoked
• 2 tbsp butter
• 750 ml milk
• 2 tbsp flour
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

traditional dish from East Frisia

Wash the potatoes and boil them, still with their skins, in salted water until tender. In the meantime, prepare the roux. For this, peel and slice the onions, finely dice the bacon, and butter. Heat the butter in a large pan. Add the bacon and fry in the butter. When the bacon starts to turn translucent, add the onion rings and sweat them gently. When the onions are ready, stir in the flour. Pour in the milk to the roux. Bring to a boil briefly. Finally, season the roux with salt and pepper, place in a large bowl, and serve. Drain the cooked potatoes, also place in a bowl, and serve hot. Everyone can help themselves, but must peel the potatoes themselves. Traditionally, fried herring and beetroot are served with it.