Wash the potatoes and boil them in salted water for 20-25 minutes. Drain, remove the peel and cut the potatoes into slices. Remove the peel from the onions and cut them into cubes. Heat the fat and fry the onions until translucent. Add flour and sauté while stirring. Extinguish with clear soup and whipped cream. Simmer for about 5 minutes. Season with salt, pepper and mustard. Cut ham into cubes. Add to the sauce with the potatoes and heat through. Carefully rinse and dry the marjoram and chop the leaves. Mix into the potatoes and season with salt and pepper. Tip: The béchamel potatoes taste best when you use fresh kitchen herbs. You can also use basil or parsley instead of marjoram. ++
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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