Creamed Potatoes

Ingredients

• 1 1/2 lbs. potatoes
• 2 medium or 1 large onion
• 1 teacupful milk
• 1 teaspoonful chopped parsley
• 3 ozs. grated cheese
• Salt
• Cayenne pepper

Method

1. 1

   Parboil the onion and chop finely.

2. 2

   Peel and slice the potatoes, 1/4 inch thick.

3. 3

   Place potato, onion, and grated cheese in a pan, add milk and seasoning and bring to the boil.

4. 4

   Put a lid on the pan; if not tightly fitting, cover with greased paper first.

5. 5

   Simmer on the hot-plate or in a slow oven for 40-50 minutes.

6. 6

   By that time the potato should have absorbed the milk.

7. 7

   Mash with a fork, stir in chopped parsley and re-season if necessary.

8. 8

   Place in a greased pie dish, sprinkle with grated cheese and breadcrumbs and grill a golden brown.

Nutrition per serving

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 17. The excerpt below is the record exactly as published.

Creamed Potatoes 14 lbs. potatoes. 2 medium or 1 large onion. 1 teacupful milk. 1 teaspoonful chopped parsley. 3 ozs. grated cheese. Salt. Cayenne pepper

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