Cress Potatoes in Cream Sauce
Rinse the potatoes and cook for about 20 minutes in salted water.
For the sauce, heat the butter and sauté the flour in it. Deglaze with the broth and the milk and simmer over low heat for about 5 minutes. Stir in the cheese and allow it to melt. Season the sauce with salt, pepper, nutmeg and lemon juice.
Drain and peel the potatoes and cut into thin slices. Fold carefully into the sauce and season again to taste. Cut the cress and fold in before serving.