German Bechamel potatoes are actually a mix of the German and French cuisine. Bechamel is also known as “white sauce”, and is made from butter and flour and milk. It is one of the mother sauces of the French cuisine but we like it a lot in Germany. This sauce is the base for many other dishes and can be changed to
This dish tastes the best with potatoes. Happy Cooking!
1 kg potatoes
50 g bacon (Speck, smoked)
40 g butter
40 g flour
375 ml milk
375 ml beef broth (instant)
salt, pepper to taste, some parsley and/or chives
– Boil potatoes, drain the water, pour cold water briefly over them, then peel.
– Cut bacon and onions in fine cubes; melt bacon in a skillet, add onions and saute until transparent.
– Add butter, then flour.
– Pour over slowly with milk and broth, whisk frequently.
– Spice with salt and pepper.
– Slice potatoes and add to the sauce.
– Sprinkle with chopped parsley or chives (can be a mix as well).