Summary

Ingredients

• 1 lettuce (s) or iceberg lettuce
• 4 tablespoon butter
• 2 tablespoon flour
• 50 ml vegetable stock
• 150 ml milk
• 1 pinch nutmeg
• 750 g jacket potato (s)
• 75 g bacon
• oil
• salt and pepper
• egg (s), possibly

Print Recipe Pin Recipe

Instructions

1. Wash the lettuce, chop up and drain thoroughly or spin dry. Then place in a large bowl.
2. Heat the butter in a small saucepan until it hardly bubbles - but be careful: it must not turn brown! Now sprinkle in the flour and mix with the butter with a whisk to a smooth mass. Let it sweat a little more so that the flour can swell. Again, make sure that it doesn`t brown.
3. Now slowly add the milk and the stock and stir well the whole time until the roux is smooth. Season with salt and nutmeg.
4. Cut the jacket potatoes into medium-sized cubes (approx. 3 cm) and the bacon into small cubes. Melt the oil in a large non-stick pan and fry the bacon in it until golden brown, remove.
5. Now put the potatoes in the pan with the fat and slowly fry them until golden brown over medium heat (approx. 15 minutes), do not turn too often. Only at the end season with salt and pepper and reduce the heat. Put the bacon back in the pan and turn everything again.
6. Now place the warm fried potatoes from the pan directly on the lettuce, then add the roux. Now mix everything well and place on the plate while warm. Soft-boiled eggs also taste great.
7. Even if it looks strange, it actually tastes great. So just take courage and try it out.