Summary

Ingredients

• 4 medium potato (s), with light skin, firm-boiling
• 1 bunch spring onion (s)
• 2 cloves garlic)
• 200 g cream
• milk
• Nutmeg, freshly ground
• Salt and pepper, freshly ground
• Broth, granulated
• olive oil
• Sauce thickener, light
• chicory

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Instructions

1. You can prepare the recipe with and without chicory.
2. Wash the potatoes, leek and chicory. Divide the unpeeled potatoes into medium-sized pieces. Cut the leek into rings and the chicory into large pieces. Chop the garlic into small pieces.
3. Heat a little olive oil in a wide pan with a high rim. Brown the potatoes in it a little, remove from the pan. Fry the chicory in a little oil, add the potatoes again. If you don`t use chicory, the potatoes can stay in the pan. Add the garlic, toast a little.
4. Fill up halfway up with cream and possibly a little more milk - or in the light version only with milk. Season with salt, some grained stock, nutmeg and pepper. Cover and cook until the potatoes are done. This takes 15-20 minutes.
5. Finally, fold in the spring onion and, if necessary, bind the sauce with a little sauce thickener, is recommended when using only with milk. Season again to taste and serve hot.
6. Fits as a side dish to pan-fried foods or as a snack or dinner.