Thursday, 25 August 2016

Potatoes with Vinegar and Bechamel

This is a very old family classic recipe that my Mom loved to prepare. We have often eaten it with cured pork shoulder and a sweet cranberry sauce. The potatoes have a nice consistency and are very filling. Sometimes served for a many people, it was something everybody looked forward to.

It is an easy recipe, but you have to take care to buy the right kind of potatoes that they will keep their shape and not crumble or fall apart. The best kind are the ones you use for potato salad or fries.
It can be reheated easily on the next day.

700 g potatoes
150 ml salted veg stock
2 bay leaves
2 thyme stalks
300 ml milk
50 ml double cream
3 tbsp vinegar
salt and pepper
55 g butter
55 g flour
150 g cranberry sauce
grilled bacon or cured pork

Cook the potatoes in salted veg stock broth with bay leave and thyme until nearly done.

Drain the potatoes and keep 150 ml  of the broth.
Melt the butter, fry of the shallot and add the flour, cook 2 minutes and add milk, broth and cream and cook until it thickened.
Season with nutmeg, salt and pepper and add the vinegar. Put the potato slices in.
Serve with cured meat and lovely cranberry sauce.

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