Summary

Ingredients

• 1 kg potato (s)
• 500 g peas (can or frozen)
• salt
• Margarine for the mold
• 40 g mararine
• 40 g ham, diced
• 1 onion (s), diced
• 40 grams flour
• 0.25 liter ¼ meat broth
• 0.25 liter ¼ milk
• salt and pepper
• 40 g cheese, rated (e.. Gruyère)
• nutmeg
• 1 pinch (s) sugar
• Cabanossi

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Instructions

1. Boil jacket potatoes, quench and peel, cut into cubes. Mix with the drained or frozen peas and season with salt. Grease an ovenproof dish thickly with margarine and pour the mixture into it.
2. Prepare the bechamel sauce:
3. Heat the margarine, allow the ham and onion cubes to become translucent, dust with flour and sweat well. Pour in the stock and milk while stirring and simmer for 7 minutes. Season with salt, pepper, nutmeg and sugar.
4. Pour over the potato and pea mixture. Scatter the grated cheese on top and bake in a preheated oven at 180 ° C (fan oven) for about 15-20 minutes.
5. Annotation:
6. If you want, you can put one or two sliced Cabanossi on top of the potato and pea mixture, then baked with the sauce and cheese.