German Béchamel potatoes combine the creamy French béchamel sauce with classic German flavors for a comforting, savory side dish. Béchamel, also called “white sauce,” is made from butter, flour and milk and serves as one of the foundational sauces of French cuisine. In this recipe it forms a rich base that complements tender potatoes and smoked bacon. The sauce is versatile and can be adapted into variations such as:
- Mornay sauce (béchamel with cheese)
- Nantua sauce (with crayfish butter and cream)
- Crème sauce (with heavy cream)
- Mustard sauce (with prepared mustard)
- Soubise sauce (béchamel with gently cooked, finely diced onions)
- Cheddar cheese sauce (with Cheddar, dry mustard and Worcestershire)
The creamy texture of béchamel is particularly good with potatoes, making this a favorite comfort-food side in many German kitchens. Enjoy preparing and serving it!
Ingredients — German Béchamel Potatoes
1 kg potatoes
50 g smoked bacon (Speck)
1 onion
40 g butter
40 g all-purpose flour
375 ml milk
375 ml beef broth (can use instant or homemade)
Salt and black pepper to taste
Some fresh parsley and/or chives, chopped
Cooking with German Ingredients!
Cooking Instructions — German Béchamel Potatoes
1. Place the potatoes in a pot of salted water and boil until just tender. Drain the water, rinse briefly under cold water, then peel while still warm or cool enough to handle.
2. Dice the smoked bacon and the onion finely. In a skillet, cook the bacon over medium heat until it releases its fat and begins to brown. Add the diced onion and sauté until translucent and soft.
3. Add the butter to the skillet and let it melt. Stir in the flour and cook for a minute or two to remove the raw flour taste, creating a roux.
4. Gradually pour in the milk and beef broth while whisking continuously to prevent lumps. Continue whisking until the sauce is smooth and begins to thicken to a creamy consistency.
5. Season the béchamel with salt and freshly ground black pepper to taste. Adjust seasoning carefully, since the smoked bacon and broth already contribute saltiness.
6. Slice the peeled potatoes into even rounds or half-moons, depending on size. Gently fold the potato slices into the béchamel sauce so they are well coated and warmed through.
7. Transfer to a serving dish and sprinkle with chopped parsley and/or chives for a fresh finish. Serve hot as a side to roasted meats, sausages or a simple green salad.
This recipe yields a rich, comforting dish that showcases the smooth béchamel sauce and smoky bacon with tender potatoes. It reheats well—store leftovers refrigerated and warm gently on the stovetop, adding a splash of milk if the sauce has thickened.