Chives and cream potatoes

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
3.8 5
Arranged in a creamy béchamel sauce, jacket potatoes become a refined side dish
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 2.5 kg Potatoes
  • 2 Onions
  • 2 Federation Chives
  • 100 g Butter
  • 75 g Flour
  • 1/2 litre Milk
  • 200 g Whipped cream
  • 2 TEASPOONS Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Wash the potatoes and cook covered for about 20 minutes. Quench and let cool down a little. In the meantime peel and finely dice the onions. Wash chives, shake dry and cut into small rolls.

  2. 2

    Heat butter in a large pot. Fry the onions in it until transparent. Dust with flour and sauté until light brown. Add 3⁄4 l water, milk and cream while stirring constantly. Add stock. Bring to the boil while stirring and simmer for about 5 minutes. Season with salt, pepper and 1 pinch of sugar. Keep warm.

  3. 3

    Peel the potatoes, cut them into smaller pieces if necessary and heat them up in the sauce. Fold in chives.

Nutrition Facts

KCAL
290 kcal
CARBS
33 g
FATS
14 g
PROTEINS
6 g