Potatoes with sour cream

Ingredients for 2 servings:

• 1 kg boiled, peeled potatoes
• 1 m.-sized vegetable onion(s)
• 40 g butter
• 1 tbsp flour
• 1 tbsp broth, granulated
• 1 tbsp mustard, medium hot
• 250 ml water
• 500 ml milk
• 200 g crème fraîche
• 100 g cream cheese, natural
• 2 tbsp vinegar
• 2 bay leaves
• 1 pinch of caraway powder
• salt and pepper
• nutmeg powder
• Thyme
• savory
• dill

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

super tasty and fluffy

Dice the onion and fry briefly in the butter. Add the flour and whisk until smooth. Reduce the heat to low. Dissolve the stock granules in the water, pour in the milk and stock and stir until smooth. Now add the bay leaves, mustard, crème fraîche and cream cheese and continue stirring until smooth. Finally, stir in the vinegar and season everything with the spices mentioned above, if desired. Cut the jacket potatoes into slices, add to the sauce, mix well and let it simmer for another 10 minutes. This dish can tolerate a strong note of pepper, but this is a matter of taste. So far, the dish is vegetarian, so I recommend serving it with a delicious, crisp leaf salad with a vinegar and oil dressing. Various types of sausage are also possible, such as meat sausage, wienerle, homemade liver sausage and much more. As a Franconian, I recommend a light wine with it, such as. B. a Müller-Thurgau from Lower Franconia.