Bechamel potatoes with ham and peas

Name: Bechamel potatoes with ham and peas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg baby potatoes; 1 Onion; 50 g Butter or margarine; 50 g Flour; 1/2 TEASPOON Vegetable broth (instant); 1/2 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 7-10 Tbsp dried marjoram; 100 g sliced boiled ham; 100 g frozen peas; 50 g medieval Gouda cheese; 7-10 Tbsp fresh marjoram

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg baby potatoes
1 Onion
50 g Butter or margarine
50 g Flour
1/2 TEASPOON Vegetable broth (instant)
1/2 l Milk
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
7-10 Tbsp dried marjoram
100 g sliced boiled ham
100 g frozen peas
50 g medieval Gouda cheese
7-10 Tbsp fresh marjoram

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Quench cold and peel. Peel and finely dice onion. Heat the fat in a pot and fry the onion cubes in it.
2
Dust with flour and sweat it. While stirring, deglaze with stock and milk and bring to the boil. Season with salt, nutmeg and marjoram. Cut ham into strips. Add peas and ham to the sauce and simmer over low heat for about 5 minutes.
3
Add the potatoes. Grate cheese finely. Sprinkle the béchamel potatoes with cheese and bake in an ovenproof dish for about 10 minutes. Serve garnished with marjoram as desired.