Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s), waxy
- 750 ml water
- salt
- 50 g butter
- 2 tablespoon flour
- 250 ml milk
- 500 ml meat broth, (no instant!)
- 250 ml sweet cream
- Parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut them into slices about 1/2 cm thick, bring them to the boil in salted water and let them steep for 5 minutes! Drain and keep warm.
- Melt the butter, dust the flour over it and make a light roux while stirring. If the flour is a little roasted, first deglaze with the hot meat stock, then with the milk, stirring constantly, and season with salt. Bring to the boil, stir, reduce a little and then add the potato slices. Simmer gently until the potatoes are cooked through.
- Just before serving, add the warmed cream and sprinkle with the parsley.
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