Potatoes in ham and pea béchamel sauce

Ingredients for 1 servings:

• ¼ kg jacket potatoes
• ½ onion(s)
• 1 ½ tbsp butter or margarine
• 1 ½ tbsp flour
• ⅛ liter vegetable broth
• ⅛ liter milk
• Salt
• Marjoram, dried
• 1 ½ slice(s) cooked ham
• 50 g peas
• Cheese for topping

Instructions

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

baked

Wash the potatoes and cook in boiling water until tender. Let the potatoes cool briefly and peel. Peel and finely dice the onion. Heat the butter or margarine in a saucepan and lightly fry the onion. Dust the onion with flour and sauté. Deglaze the flour with the broth and milk while stirring and bring to a boil. Season the mixture with salt and marjoram. Cut the ham into strips or cubes, add it to the sauce along with the peas, and heat briefly. Add the potatoes, either whole or sliced, to the sauce and place in a baking dish. Top or sprinkle the casserole with cheese and bake for about 10 minutes. Whether I use whole or sliced ​​potatoes depends, among other things, on the size of the potatoes. I used Leerdammer “Black Pepper Chili” cheese for the cheese.