Buttery Creamed Potatoes

Submitted by cookCol

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 4 cups raw diced potatoes
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1⁄2 cups milk
• 1 teaspoon salt
• 1⁄8 teaspoon pepper

directions

1. Preheat oven to 350.
2. Melt butter; add flour, cook 1 minute.
3. Add milk, salt and pepper and bring just to boiling point.
4. Place potatoes in greased baking dish.
5. Pour sauce over potatoes.
6. Cover and bake for 1 1/4 hours.

Reviews

[bmcnichol]

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.

 

[Cindi-Marie-Bauer]

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!!

 

[papergoddess]

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.