Cream potatoes au gratin

Name: Cream potatoes au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g baby potatoes; 150 g frozen peas; 2 medium-sized onions; 30 g Butter or margarine; 30 g Flour; 2 TEASPOONS clear broth (instant); 200 g Whipped cream; 1/2 bunch Marjoram; 1/2 bunch curly parsley; 150 g Diced ham; 4 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g baby potatoes
150 g frozen peas
2 medium-sized onions
30 g Butter or margarine
30 g Flour
2 TEASPOONS clear broth (instant)
200 g Whipped cream
1/2 bunch Marjoram
1/2 bunch curly parsley
150 g Diced ham
4 TABLESPOONS grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Wash the potatoes and cook for about 20 minutes. Defrost the peas. Peel and finely chop the onions. Heat the fat. Steam onions in it until transparent.
2
Add flour and sauté. Deglaze with 1/2 litre water and cream. Dissolve stock in it. Let the sauce simmer for about 5 minutes. Wash the herbs and chop, except for something to garnish. Stir peas, diced ham, cheese and chopped herbs into the sauce. Season to taste with salt and pepper. Quench potatoes cold and peel off the skin. Put the potatoes in an ovenproof dish and pour the sauce over them.
3
Stir peas, diced ham, cheese and chopped herbs into the sauce. Season to taste with salt and pepper. Quench potatoes cold and peel off the skin. Put the potatoes in an ovenproof dish and pour the sauce over them. Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 20 minutes. Serve garnished with herbs