Make the potatoes in their skins, drain, rinse with cold water and peel while still warm, then cut into slices. Melt the light butter and fry the diced onions until translucent. Later add the crumbled yeast and stir until liquid, sprinkle with flour and stir until brown. Extinguish with the hot beef broth and boil for 10 minutes. Season the sauce with salt and fold in the chopped chives.
In a shallow gratin dish, alternate potato slices and sauce. Put butter flakes on the last layer. Put the dish into the preheated oven. Bake the yeast potatoes at 200 °C (gas: level 3) for approx. 45 min. Put them on the dish and serve.
Serve with green salad.
serve and drink
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