Béchamel potatoes with ham

Name: Béchamel potatoes with ham
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg small new potatoes; 150 g Sweet peas; 7-10 Tbsp Salt; 30 g Half-fat margarine; 40 g Flour; 400 ml Vegetable broth (instant); 1 (250 ml) bottle "cooking with finesse" (you may; 7 % fat, the light alternative to cream); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 12 cherry tomatoes; 6 discs (50 g) Lachschinken (you may); 4 Stem(s) Chervil; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg small new potatoes
150 g Sweet peas
7-10 Tbsp Salt
30 g Half-fat margarine
40 g Flour
400 ml Vegetable broth (instant)
1 (250 ml) bottle "cooking with finesse" (you may; 7 % fat, the light alternative to cream)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
12 cherry tomatoes
6 discs (50 g) Lachschinken (you may)
4 Stem(s) Chervil
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Blanch sugar snap peas in boiling salted water for about 3 minutes and rinse in cold water. Melt margarine, dust with flour and sweat for about 3 minutes.
2
Slowly stir in stock and "cooking with finesse". Bring the sauce to the boil and season to taste with salt, pepper and nutmeg. Simmer for 1 minute. Wash the cherry tomatoes and pat dry. Drain potatoes, rinse and peel.
3
Place the potatoes in a greased casserole dish. Halve the ham. Spread cherry tomatoes, snow peas and ham between the potatoes. Pour béchamel over the vegetables. Bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) until golden brown.
4
Wash the chervil, dab dry and garnish the potatoes with it.