Difference between revisions of "Countryside Creamed Potatoes"
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* 1 teaspoon freshly ground [[black pepper]] | * 1 teaspoon freshly ground [[black pepper]] | ||
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# Melt [[butter]] in medium-size heavy skillet then add cream and [[milk]]. | # Melt [[butter]] in medium-size heavy skillet then add cream and [[milk]]. | ||
# Heat but do not boil. | # Heat but do not boil. | ||
Latest revision as of 11:24, 15 July 2012
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pinion Estate in Mesquite, Texas in 1994. From "Catsrecipes Y-Group"[1]
Ingredients
- 2 tablespoons butter
- ¾ cup heavy cream
- ¾ cup milk
- 5 medium potatoes peeled and thinly sliced
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
Procedures
- Melt butter in medium-size heavy skillet then add cream and milk.
- Heat but do not boil.
- Slip potato slices into hot cream one at a time until evenly distributed.
- Season with half the salt and pepper then simmer for 30 minutes.
- Turn potatoes carefully and season with remaining salt and pepper then simmer 30 minutes longer.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
