Bechamel – Potatoes

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg potato (s)
  • 50 g bacon, smoked streaked
  • 1 onion (s)
  • 40 g butter
  • 40 grams flour
  • 375 ml milk
  • 375 ml meat stock
  • salt and pepper
Bechamel – Potatoes
Bechamel – Potatoes

Instructions

  1. Boil potatoes, drain, rinse and peel. Dice the bacon and onion. Melt the bacon in a pan. Add the onion cubes and sauté in them until translucent. Add butter and melt. Stir in flour. Gradually stir in the milk and stock. Season to taste with salt and pepper. Slice the potatoes and add them to the sauce. Garnish with parsley leaves. Diced Kat ham tastes good with it.

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