Bechamel Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), waxy
- 125 g ham, diced
- 1 small onion (s)
- 150 ml vegetable stock
- 250 ml milk
- 100 ml cream
- 2 tablespoon butter, or margarine
- 1 tablespoon flour
- salt and pepper
- nutmeg
- sugar
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Boil potatoes with their peel in well salted water until they are firm to the bite, drain and allow to cool.
- Peel the onion and cut into fine cubes. Melt the butter in a saucepan at a high temperature, add the onions and diced ham and cook until the diced onions are translucent. Add the flour and stir in well with a whisk. Sauté briefly until the butter has mixed well with the flour and is golden brown. While stirring, add the vegetable stock and simmer until it thickens. Then gradually stir in the milk and bring to the boil briefly. Always stir well because the sauce quickly settles on the bottom. Set the temperature to the lowest level and stir in the cream. Let the sauce simmer for about 3 minutes. Now season with salt, pepper, nutmeg, lemon juice and sugar.
- Peel the potatoes, cut into slices and fold into the sauce.
- Serve with a fresh salad and any meat side dish or simply boiled eggs.
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