Mom's Bechamel Potatoes

Ingredients for 4 servings:

• 1 kg jacket potatoes, boiled
• 3 m.-sized onion(s)
• 4 tbsp flour
• 1 pack of bacon or 100 g streaky bacon
• 600 ml milk
• salt and pepper
• Paprika powder, sweet
• Oil as needed

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fry the bacon in a large pot over medium heat. Meanwhile, dice the onions into small cubes. Remove the rendered bacon and add the onions to the fat. Allow the onions to become translucent and, if desired, add the bacon back in. If there isn’t enough fat in the pot, add about 3 tablespoons of oil. Then add the flour and stir in. Now add half of the milk and stir well. Season everything generously with salt, pepper, and a little paprika. Bring to a boil and continue stirring in enough milk until the sauce reaches the desired consistency. Cook for about 10 minutes over medium heat, stirring frequently. Meanwhile, slice the potatoes. The potatoes shouldn’t be too soft. Add the potatoes to the pot and stir gently, season again with salt and pepper. Let everything simmer briefly, then serve.