Stewed Sliced Potatoes

Ingredients

• 800 gPotato
• 50 gButter
• 100 gOnion
• 300 mlWater
• 1 tspSalt
• 0.5 tspPepper
• 15 gParsley
• 2 pcsEgg yolk
• 1 tbspVinegar

Instructions

1. 1

   Preparation

   • Cook the potatoes with their skins in lightly salted water until tender (about 20–25 minutes, depending on size).
   • Drain while hot, peel and slice into approx. 1 cm thick rounds. Keep covered and warm.
   • Melt the butter in a large pan over medium heat. Finely dice the onion and sauté in the butter until translucent.
   • Season with pepper and salt and add chopped parsley if desired. Add enough water (about 300 ml) to form a broth that is not too thin.
   • Place the potato slices in the pan and stew them in the broth, covered, over medium heat until heated through and infused (about 10–15 minutes). Turn gently occasionally.
   • Whisk egg yolks with vinegar and 1 tablespoon water. Temper the yolks with some hot broth, then pour back into the pan and warm the potatoes briefly (1–2 minutes) while stirring, until the sauce thickens slightly. Do not boil.
   • Adjust seasoning and serve hot as a side dish.