Summary

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

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Instructions

1. 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.
2. 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.
3. Just before serving, add the warmed cream and sprinkle with the parsley.