Bechamel Potatoes with Buttermilk
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 1 large onion (s)
- 0.5 liter ½ buttermilk
- 125 g bacon, mixed
- 25 g mararine
- 20 g flour
- Maggi
- salt
Print Recipe
Pin Recipe Instructions
- Clean the skin of the potatoes, cook them as jacket potatoes and then peel them. Cut the streaky bacon and onion into small cubes and sweat in a pan with a little margarine until the onion cubes are translucent.
- Make a roux from the margarine and flour in a saucepan and deglaze with the buttermilk to create a creamy bechamel sauce. Add the diced bacon and onion to the sauce and simmer gently for about 5 minutes. Then season the sauce vigorously with salt and Maggi.
- Now cut the potatoes into cubes or slices and add them to the bechamel sauce. Let the bechamel potatoes steep a little and, if necessary, add salt and Maggi to taste. This goes well with meat loaf with fried egg.
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