Prep 20 mins
Cook 1 hr 15 mins
It's the end of summer and I'm pulling out all the fall and winter favorites. These potatoes are a great accompaniment to any meat dish that doesn't create a gravy. Do not put the dish together before you bake the potatoes, because the cream sauce will react with the potatoes and they will turn gray if they sit. I learned this the hard way.
- 4 cups raw diced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- Preheat oven to 350.
- Melt butter; add flour, cook 1 minute.
- Add milk, salt and pepper and bring just to boiling point.
- Place potatoes in greased baking dish.
- Pour sauce over potatoes.
- Cover and bake for 1 1/4 hours.
As written these were OK for us. I followed the recipe exactly as written. Next time I would follow other reviewers advice and add some onions as we thought they lacked in flavor. Made for Fall PAC 2008.
These were quite delish!! I did add some diced onions and some cooked, crumbled bacon. The next time thou, I may either decrease the amount of potatoes to 3 cups, to make this dish a bit more creamy, (since it's just hubby and me) or I'll prepare a 1-1/2 times the amount of sauce needed for this recipe (with the 4 cups of diced potatoes). This is one dish I look forward to making often. Thank you for the recipe cookCol. Hubby and I enjoyed it!!
Just like my mom used to make. And I make them like this now. I add some sliced onion when boiling the potatoes, and some parsley flakes to the bechamel sauce, but these are creamed potatoes the way I grew up eating them. Excellent. I just made some last night with smoked pork and sauerkraut.