"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
12 Potatoes diced.. water to barely cover.. 2 cups cream or half and half.. 3 onions chunked.. 2 chicken bullion.. 1/2 c. chopped parsley.. 1/2-2/3 c roux* (see recipe below)
Place diced potatoes and onions in a 12 or 14 inch cast iron dutch oven. add enough water to barely cover. add 2 chicken bullion cubes, crushed so they will desolve quickly. simmer until potatoes and onions are done. add cream and bring back to simmer. add roux to thicken. stir in chopped parsley.
* Roux 1/2 c. butter 1/2 c. flour
Melt butter over medium heat. add flour and cook a few minutes. let flour mixture brown a little but do not burn..makes about half a cup..
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