Potatoes and Leeks with Béchamel Sauce

Ingredients

• 1 kg mostly waxy potatoes
• 500 g leeks
• 1 tbsp parsley (finely chopped)
• 1 tbsp dill (finely chopped)
• 1 tbsp chervil (finely chopped)
• 1 tbsp lovage (finely chopped)
• 1 onion
• 2 tbsp butter
• 1 tbsp flour
• 0.125 l vegetable broth
• 0.125 l hot milk
• Salt
• Pepper
• 5 tbsp heavy cream

Instructions

1. 1.

   Rinse the potatoes under running water and cook in their skins for about 25 minutes. Drain, peel, cool, then slice.

2. 2.

   Clean and wash the leeks, cut into thin rings, blanch in boiling salted water for 4-5 minutes. Shock in cold water and drain well.

3. 3.

   Rinse the herbs, shake dry, strip leaves from stems and chop.

4. 4.

   Peel and finely chop the onion.

5. 5.

   Heat butter, sauté onion cubes until translucent, dust with flour, stir, let cook briefly, then gradually add vegetable broth and milk while whisking. Simmer gently for about 5 minutes. Season with salt and pepper, then fold in cream. Add potatoes, leeks, and chopped herbs, gently fold together.