Peel the potatoes and cut into slices approx. 8 mm thick. Season heartily with salt, pepper and nutmeg and cook (not too soft so that they don`t disintegrate). Pour off most of the water, add the cream and bring to the boil again. Now fold in the chopped parsley. Mix the flour with a little water to a thick pulp and bind the potatoes with it. Season to taste with Maggi, seasoning if necessary.
Ingredients
Print Recipe
Pin Recipe