Zutaten für Savory Potato Bake
- 2 lbs (900g) medium-sized potatoes
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- White Pepper
- 1 1/2 cups water
- Chicken Bouillon Cube
- Spicy Brown Mustard
- Prepared Horseradish
- Fine Dry Breadcrumbs
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Zubereitung von Savory Potato Bake
- Preheat oven to 375°F (190°C).
- Wash and scrub 2 lbs (900g) of medium-sized potatoes. Cook whole in a large pot of boiling salted water until easily pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
- While potatoes cook, prepare the sauce: In the same pot, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, chopped, and saute until tender and golden, about 5 minutes.
- Stir in 2 tablespoons of all-purpose flour and 1/2 teaspoon of black pepper, mixing well to create a roux.
- Gradually whisk in 1 1/2 cups of water and 1 beef bouillon cube (or 1 teaspoon of beef bouillon granules), bringing to a boil.
- Boil for 1 minute, stirring constantly.
- Remove from heat and whisk in 2 tablespoons of Dijon mustard and 1 tablespoon of prepared horseradish.
- Slice the cooled potatoes 1/2 inch thick.
- Butter a 9 x 9 inch baking dish. Layer the sliced potatoes in the dish.
- Pour the sauce evenly over the potatoes.
- Sprinkle with 1/2 cup of bread crumbs.
- Bake for 15-20 minutes, or until heated through and bubbly, and the top is golden brown.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
13g
Fat
19g
Carbs
13g
