Browned cream potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 2 | teaspoons | Flour |
| 2 | cups | Heavy cream |
| 2¼ | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| ¼ | cup | Onion; finely chopped |
| ¼ | teaspoon | Nutmeg |
| 8 | Potatoes; boiled or baked, peeled; chopped fine | |
Directions
Melt 4 tablespoons butter in a saucepan; stir in flour; blend. Gradually add cream and cook, stirring constantly until sauce bubbles and thickens.
Add salt, pepper, onion and nutmeg; blend thoroughly. Add potatoes to the sauce; mix well. Pour into a lightly greased 2 quart baking dish. Dot top with remaining 2 tablespoons of butter. Bake in a 350 degree oven about 45 minutes, until browned. Makes 6 to 8 servings.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .