(stuvede kartofler)
2 lb (1 kg) potatoes
2 oz (50 g) butter
2 tablesp. (50 g) flour
About ¾ pint (½ l) milk
Salt and ground white pepper
Grated nutmeg
Boil the potatoes in their skins, peel and slice.
Make a white sauce with the butter, flour and milk, adding just sufficient milk to obtain the desired consistency.
Season, and add the potatoes, heating well through before serving.
An easier and less substantial version of the same dish can be made as follows:
2 lb (1 kg) potatoes
About ¾ pint (½ l) coffee cream
Salt and ground white pepper
Grated nutmeg
Scrape and peel the potatoes, cut into pieces, boil up, rinse and drain.
Cover with just sufficient cream and cook until tender, by which time the cream sauce should have thickened.
Season to taste, taking care not to break up the potatoes.