~ creamy calico potatoes ~ cassies
An experiment with what I had, that needed used. Family loved these creamy potatoes. I loved the addition of pimentos. Enjoy!
prep time
15 Min
cook time
30 Min
method
Bake
yield
4 - 6
Ingredients
- 2 tablespoons butter, softened
- 1/4 - red onion, chopped
- 1 clove garlic, minced
- 3 tablespoons flour
- Pinch - nutmeg
- 1 1/4 teaspoons salt
- 3 cups cooked, cubed potatoes
- 2 tablespoons pimento
- 1 1/2 tablespoons fresh chopped parsley or 1 tablespoon dried
- 1/2 cup shredded cheese - your choice, i used swiss
- CRUMBS
- 1/2 cup panko bread crumbs
- 2 tablespoons melted butter
- Season - if you wish
How To Make ~ creamy calico potatoes ~ cassies
-
Step 1Cook potatoes in lightly salted water to cover, drain. Lightly toss with parsley and pimento, set aside. -
Step 2In a medium saucepan, melt butter, add onion and garlic, salute until onion is tender.
-
Step 3Blend in salt, pepper, nutmeg and milk and cook until thickened, stirring constantly.
-
Step 4Preheat oven to 400 degree F. Carefully combine cream sauce with the potatoes, trying not to break up potatoes. Mix melted butter with panko crumbs and season if you like.
-
Step 5Grease a 1 1/2 quart casserole dish. Pour the potato mixture into dish and spread evenly. Top with cheese and then crumbs. Bake for 25 - 30 minutes or until bubbly and golden.
-
Step 6Serve hot as an accompaniment to just about any meat, I served with ham steak.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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