Milk potatoes

Ingredients for 2 servings:

• 400 g potatoes, waxy
• some bacon
• 500 ml milk (3.5% fat)
• some salt
• 2 tbsp flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Grandma’s way

First, boil the potatoes until they are about 3/4 cooked so they can still be sliced. Then, peel the potatoes while they are still hot and cut them into slices about 5 mm thick. If the potatoes are cut while they are cold, the cooking time will increase by a few minutes. Once the potatoes are done, fry the bacon in a sufficiently large pot. If there is enough fat, make sure the fat is not too hot, otherwise the roux will not turn out well. Stir the flour into the fat over a low heat and then slowly add the milk. If the roux is not thick enough, add a little flour to the milk, shake, and then add it. If the roux is too thick, add a little milk. Once the roux has reached a slightly creamy consistency, add the potatoes. Season to taste with a little salt until the desired flavor is achieved. Serve with iceberg lettuce and sausages.