This has evolved over the years. I used to start this with a rue, but now just roll with heavy cream and milk for the base and reduce, then add water when it gets thick. I do this with cream gravy as well, no rue just straight heavy cream. It’s fantastic. Not heart heathy but delicious just the same.
So I first go in with a half stick of butter and sauté diced onion and garlic.
Then I add about a 1/3 c of white wine, Riesling in this case, then add the home made diced ham to soak up some of that wine.
Fresh cracked pepper and simmer a bit to incorporate the flavors and add about 3 tsp of Knorr chicken bouillon (this is a specific brand choice). Add
add 1 quart heavy cream, 1 quart whole milk and the diced potatoes. Let this simmer until broth is reduced and potatoes are done. I’ll post the finish that is garnished with shredded cheddar and minced chives.
So I first go in with a half stick of butter and sauté diced onion and garlic.
Then I add about a 1/3 c of white wine, Riesling in this case, then add the home made diced ham to soak up some of that wine.
Fresh cracked pepper and simmer a bit to incorporate the flavors and add about 3 tsp of Knorr chicken bouillon (this is a specific brand choice). Add
add 1 quart heavy cream, 1 quart whole milk and the diced potatoes. Let this simmer until broth is reduced and potatoes are done. I’ll post the finish that is garnished with shredded cheddar and minced chives.
