| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 6 | tb | Butter |
| 2 | ts | Flour |
| 2 | c | Heavy cream |
| 2 1/4 | ts | Salt |
| 1 | ts | Black pepper |
| 1/4 | c | Onion; finely chopped |
| 1/4 | ts | Nutmeg |
| 8 | Potatoes; boiled or baked, peeled; chopped fine |
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”