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Béchamel Potatoes

4 servings

Ingredients

• 1 cup ham
• 1 piece onion
• 1 tbsp butter
• 1 tbsp flour
• 1 cup cream
• 1 pinch pepper
• potatoes (as needed)

Instructions

1. Cut a good cup of ham scraps into fine strips, and likewise, 1 medium-sized onion.
2. In a glazed pot, melt 1 generous tablespoon of butter, add the ham and onion, and sauté briefly.
3. Add 1 heaped tablespoon of flour and brown until yellow.
4. Add a cup of sweet cream, season with a pinch of pepper, and cook the broth until smooth.
5. Add potatoes, cooked in their skins, hot-peeled, and cut into thick slices, to this sauce.

Modernized from a treasured 19th-century German cookbook.