Senkartqffein (Potatoes in Mustard Sauce) (Austria)

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Senkartqffein (Potatoes in Mustard Sauce) (Austria)

Source: Encyclopedia of European Cooking

 

 

4 fairly large potatoes

2 tablespoons (6 tsp) vegan margarine

1 tablespoon (3 tsp) GF flour

1/2 (English) pint (9 1/2 fl oz) (284 ml) stock

4 oz (115 g) German mustard

salt and pepper

2 oz (55 g) GF breadcrumbs

 

 

Peel the potatoes and cook them in boiling salted water until they are

soft but still firm. Remove them and slice them and put them in an

oven dish. Melt 1 tablespoon (3 tsp) of the margarine. Stir in the

flour and when it is blended in slowly add the stock, stirring all the

time. Add salt, pepper and mix in the mustard. Pour this sauce over

the dish of potatoes.

Sprinkle breadcrumbs all over the top and dot with little pieces of

the remaining tablespoon of margarine. Cook in the oven or under a

grill until golden brown.