Summary

Ingredients

• 1 kg jacket potato (s), cooked
• 140 g bacon, streaky
• 140 g onion (s)
• 30 g butter
• 30 grams flour
• 500 ml meat stock
• 0.5 ½ bunch parsley
• 0.5 ½ bunch marjoram
• 150 g sour cream
• 150 g crème fraîche
• salt and pepper
• 0.5 ½ bunch chives

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Instructions

1. Finely dice the bacon. Peel the onion and chop it very finely. Peel the potatoes and cut into slices. Heat the butter in a large saucepan and leave the bacon in it. Add the onion cubes and fry in them until translucent. Dust with flour and sweat. Deglaze with broth, bring to the boil and simmer for about 5 minutes over low heat. Wash the herbs and chop them into small pieces (you can also use dried herbs as an alternative). Add the herbs and the peeled, sliced potatoes to the sauce. Mix in the sour cream and crème fraiche and carefully heat everything. Season with salt and pepper. Serve hot. Tip: only tastes good with sour cream if you want to save calories.