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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Diced Potatoes in Cream Sauce Recipe

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This recipe for Diced Potatoes in Cream Sauce is from The Givone Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CREAM SAUCE (1 cup)
2 tablespoons butter
2 tablespoons flour
1 cup milk, heated
Salt
Freshly ground pepper
1/2 cup shredded Swiss cheese
1/8 teaspoon nutmeg
1/2 teaspoon Accent

POTATOES
6 medium potatoes
1/8 cup diced red bell pepper
1/8 cup diced green bell pepper
Directions:
Directions:
CREAM SAUCE
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes.

Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil.

Add salt, pepper, nutmeg, and Accent to taste.

Lower the heat, add cheese, continue to cook, stirring, for about 2-3 minutes more.

Remove from the heat.

POTATOES
Peel and dice potatoes and cook in salted water until tender. Drain well.

Blanch red and green pepper. Drain well.

Mix potatoes, peppers, and sauce together. Keep warm until serving.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
These were served on either Eastern Airlines or US Airways. Donna liked them so much she wrote to the airline for the recipe.

 

 

 

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