Christmas Potatoes PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:36

3 pounds Yukon Gold potatoes 2 large onions, thinly sliced ½ tsp salt ¼ cup butter 3 TBS flour 2 cups Half & Half ¾ tsp salt ¼ tsp white pepper ½ cup chopped fresh parsley 1 2-ounce jar diced pimento, drained Fresh... 

  • 3 pounds Yukon Gold potatoes
  • 2 large onions, thinly sliced
  • ½ tsp salt
  • ¼ cup butter
  • 3 TBS flour
  • 2 cups Half & Half
  • ¾ tsp salt
  • ¼ tsp white pepper
  • ½ cup chopped fresh parsley
  • 1 2-ounce jar diced pimento, drained
  • Fresh parsley sprigs
  1. Peel and cut potatoes into ¼ inc slices to measure 8 cups
  2. Combine potato slices, onion, and salt into large dutch oven; add water to cover and bring to a boil; cover and reduce heat, cook 5 minutes, drain and set aside
  3. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth; cook 1 minute, stirring constantly
  4. Gradually add Half & Half; cook over medium heat, stirring constantly, until thickened and bubbly
  5. Stir in ¾ tsp salt and next 3 ingredients
  6. Spoon mixture into lightly greased 12 x 8 x 2” baking dish
  7. Pour sauce over mixture
  8. Bake at 375° for 40 minutes
  9. Garnish with parsley sprigs

Serves 8