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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (259g) Recipe makes 4 servings |
||
| Calories 271 | ||
| Calories from Fat 109 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.2g | 18% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 696mg | 29% | |
| Potassium 779mg | 22% | |
| Total Carbohydrate 35.0g | 11% | |
| Dietary Fiber 3.5g | 13% | |
| Sugars 1.2g | ||
| Protein 6.7g | 13% | |
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Creamed Potatoes
By: cookCol
Sep 3, 2007
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.
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.
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Featured Reviews for This Recipe
From: bmcnichol
On Oct 8, 2008
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.
From: Domestic Goddess
On Jul 25, 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!!
From: papergoddess
On May 22, 2008
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.
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