Sour Cream – Processed Cheese – Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,200 potato (s), waxy (cook as jacket potatoes)
- 60 g clarified butter
- 1 medium onion (s), (finely diced)
- 150 g ham, raw, lean (diced)
- 2 tablespoon, leveled flour
- 300 ml vegetable stock
- 300 ml milk
- 1 cup sour cream
- 0.5 ½ pack processed cheese
- 0.5 ½ bunch parsley
- a bit salt
- some pepper, freshly ground
- some nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in salted water as jacket potatoes, drain, peel and cut into slices.
- Heat the clarified butter in a large pan, fry the diced ham and diced onion in it, dust with flour and deglaze with stock and milk. Stir vigorously so that the flour doesn`t clump. Stir in the processed cheese, season with nutmeg, pepper and salt, stir in the sour cream and let the potato slices soak for 5-10 minutes. Arrange on plates and sprinkle with chopped parsley.
- Serve with a fresh green salad.
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