Creamed Potatoes

Ingredients

• 6 medium-sized potatoes
• flour
• salt
• pepper
• butter
• milk

Method

1. 1

   Pare the potatoes, slice thin, and put a layer into a well-buttered dish.

2. 2

   Sprinkle over a little flour, salt, and pepper, put a little butter here and there, add another layer of potatoes, and repeat until the dish is full.

3. 3

   Fill up with milk, put into a hot oven, and bake for about 34 of an hour.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 283. The excerpt below is the record exactly as published.

CREAMED POTATOES.— Pare the potatoes, slice thin, and put a layer into a well-buttered dish, sprinkle over a little flour, salt and pepper, put a little butter here and there over the layer, put another layer of potatoes, anc^ repeat until the dish is full; fill up with milk, put into a good hot oven, and bake about 34 of an hr. — Mrs. Richard O'Donnell, 1714 Winona St., Chicago, 111. VARIATION I.— Melt 1 tablespoon of butter, thicken with an equal quantity of flour, and add 1 cup milk, salt and pepper to taste. When hot, add sliced potatoes, and set over a moderate fire about 10 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. NEW POTATOES AND CREAM.— Scrape 4 qts. of new potatoes, small ones preferred, not to be larger than a hen's egg. Put in a stewpan, and add 2 coffee cups of sweet cream, and salt and pepper to taste. Boil gently until a fork will pierce them easily. Serve hot, with chopped parsley over. — Mrs. John Hansen, 1408 S. Sth Ave., Maywood, 111. POTATO DUMPLINGS.— Peel about 6 medium-sized potatoes

Cook this with the app: pantry check, scaling, and the assistant.