Potatoes with Leek Sauce
Brush the potatoes vigorously under running cold water. Place in a saucepan, cover with water and mix in 1 teaspoon of salt. Cover, bring to a boil and cook for about 30 minutes until they are soft.
While the potatoes are cooking, rinse the leeks and cut into thin slices. Peel and finely dice the shallots.
Melt the butter in a large pot and brown the shallots in it. Add the leeks and sauté briefly. Add the flour, sauté lightly, pour in the milk and stock and mix with a whisk until smooth. Simmer over medium heat for 5-7 minutes, stirring regularly.
Rinse the herbs, pluck off the leaves and chop up a few sprigs for garnish. Stir the rest into the sauce and season with salt, pepper, nutmeg and lemon juice. Pour over the potatoes before serving and garnish with the remaining herbs.
Suggestion: Serve with soft-boiled eggs.