Dill Potatoes with Debreziner

For the dill potatoes with debreziner, boil potatoes and quench. Dice the onion very tiny. Melt butter in a saucepan and brown onion cubes in it, then stir in flour and sauté until light, stirring.

Add 300 ml of soup or water and bring to the boil, stirring constantly. When the roux has solidified, stir in the cream and add the finely chopped dill. Do not boil anymore.

Add salt and pepper. Add the potatoes to the sauce and serve with sausages.

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