Summary

Ingredients

• 6 large potato (s)
• Salt water, light
• 2 tablespoon flour
• 2 tablespoon butter
• 500 ml vegetable stock to deglaze
• 150 ml sweet cream
• salt and pepper
• nutmeg
• Parsley, fresh

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Instructions

1. Peel the potatoes and cut into slices of the same thickness. Chop the parsley. Cook the potatoes in lightly salted water until they are al dente.
2. Melt the butter in a saucepan and stir in the flour. That makes the roux. Deglaze the roux with the broth while stirring. Add the cream. Season to taste with salt, pepper, nutmeg and chopped parsley.
3. Layer the potato slices in a form like bricks and pour the sauce over them. I still put them in the oven for a bit at 180 ° C, but it doesn`t have to be. Meatballs (meat fritters) go wonderfully with it.
4. Alternatively, you can cook the potatoes whole and then peel them and cut them into slices. The sauce should be nice and creamy. Possibly use a little more or less with the broth, depending on your needs.