 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I feel the sauce needs to be INCREASED by an additional half the sauce ingredients. I was given the recipe the summer of 1962 and it has been a family favorite ever since. Prep time does not include baking the potatoes. Ingredients:
4 1/2 tablespoons butter |
2 teaspoons flour |
1 1/2 cups whipping cream |
1 1/4 teaspoons salt |
1 teaspoon fresh ground black pepper |
2 tablespoons chopped green onions |
1/4 teaspoon nutmeg, fresh grated |
4 baking potatoes, baked,peeled and diced |
Directions:
1. Melt 2 1/2 Tbls butter and stir in flour.
2. Gradually add cream and cook, stirring constantly until cream bubbles and the sauce has thickened.
3. Add the salt, pepper, onion and nutmeg.
4. Add the potatoes to the cream mixture and mix well.
5. Pour into a lightly greased baking dish.
6. Dot top with remaining butter.
7. Bake 350 degrees until browned, about 30 minutes.
8. If doubling the recipe, bake for 45 minutes.
|
|