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Potatoes Hashed In Cream 1962

Here's how you make Potatoes Hashed In Cream 1962
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  • Servings: 8
  • Prep: 9m
  • Cook: 60m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 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 )
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 11: Freshly ground pepper is crucial to this recipe - already ground doesn't have the same fragrance or potency.

  • Step 12: The potatoes can be completely assembled 1 day before cooking and refrigerated.

We hope you enjoy this recipe!

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