Potatoes Hashed In Cream 1962 Recipe

"They said the sauce needs to double up, but I'm writing the original recipe until I can make it. You have to use old baked potatoes for this, as they used in restaurants to get rid of old potatoes. Could probably use 1/2 and 1/2 as this would be pretty rich. And season to taste; they seasoned heavily back in the day. Use a firm waxy potato...not Russets!"

Original is 8 servings

Metric US

I've Tried It

Ingredients

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4 1/2 tablespoons butter
2 teaspoons flour
12 ounces whipping cream (1 1/2 cups)
1 1/4 teaspoons salt

1 teaspoon fresh ground black pepper
2 tablespoons green onions, minced
1/4 teaspoon nutmeg, fresh grated
2 pounds potatoes, baked, peeled, diced, NOT RUSSETS (4 baking )

Nutritional

Serving Size: 1 (147.1 g)
Calories 204.4
Total Fat - 13.6 g
Saturated Fat - 8.5 g
Cholesterol - 42.1 mg
Sodium - 446.5 mg
Total Carbohydrate - 18.9 g
Dietary Fiber - 2.9 g
Sugars - 1.5 g
Protein - 2.7 g
Calcium - 31.4 mg
Iron - 0.7 mg
Vitamin C - 10.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Melt 2 1/2 tablespoons butter and stir in flour.

Step 2

Gradually add cream and cook, stirring constantly until cream bubbles and the sauce has thickened.

Step 3

Add the salt, pepper, onion and nutmeg. (Season to taste)

Step 4

Add the potatoes to the cream mixture and mix well.

Step 5

Pour into a lightly greased baking dish.

Step 6

Dot top with remaining butter.

Step 7

Bake uncovered.

Step 8

Bake at 350 degrees until browned, about 30 minutes.

Step 9

If doubling the recipe, bake for 45 minutes.

Step 10

Use a firm, waxy style potato. If you can't find White Rose, you could use Yukon Gold's - just don't use Russets! Ok this one says use Yukon gold baked potatoes lol.