Bechamel potatoes with smoked ham

Name: Bechamel potatoes with smoked ham
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg baby potatoes; 7-10 Tbsp Salt; 1 medium onion; 2 stem(s) Parsley and marjoram; 30 g Butter or margarine; 30 g Flour; 500 ml Vegetable broth (instant); 250 ml Milk; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 300 g Cured ham; 7-10 Tbsp onion rings, cucumber slices and lemon

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg baby potatoes
7-10 Tbsp Salt
1 medium onion
2 stem(s) Parsley and marjoram
30 g Butter or margarine
30 g Flour
500 ml Vegetable broth (instant)
250 ml Milk
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
300 g Cured ham
7-10 Tbsp onion rings, cucumber slices and lemon

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Then peel and possibly halve them. In the meantime peel and finely dice the onion. Wash and chop the herbs. Heat the fat and fry the onion until transparent. Sweat flour in it. Deglaze with stock and milk.
2
Simmer for about 10 minutes, stirring constantly. Season to taste with salt, pepper and nutmeg. Warm up the potatoes. Stir in half the herbs. Sprinkle with remaining herbs. Cut ham into thin slices. Add onion rings, cucumber slices and lemon to taste.