CookEat Recipe
Stewed Potatoes in Cream Sauce
Boiled potato slices reheated in a lightly thickened milk-and-cream sauce.
Method
Steps
Step 1
Boil five sound potatoes in about 950 mL water with one teaspoon salt for the printed thirty-five minutes or until tender. Drain, cool just enough to peel safely and cut into thin slices.
Step 2
Melt about 14 g butter in a saucepan and mix in one teaspoon flour. Gradually whisk in about 180 mL boiling milk and 60 mL hot cream until the sauce is smooth.
Step 3
Add the potato slices, half teaspoon salt, estimated half teaspoon white pepper, estimated quarter teaspoon grated nutmeg and the additional half teaspoon butter. Toss gently and cook for the printed ten minutes until hot and coated. Transfer to a hot dish, scatter half teaspoon chopped parsley and serve.
Cooked it? Rate it.
Cooked 0 times