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Potatoes Hashed In Cream 1962

Created by dienia b on May 18, 2024

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.