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Potatoes in white sauce

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Potatoes in white sauce

(stuvede kartofler)

 

2 lb (1 kg) potatoes

2 oz (50 g) butter

2 tablesp. (50 g) flour

About ¾ pint (½ l) milk

Salt and ground white pepper

Grated nutmeg

 

Boil the potatoes in their skins, peel and slice.

Make a white sauce with the butter, flour and milk, adding just sufficient milk to obtain the desired consistency.

Season, and add the potatoes, heating well through before serving.

 

An easier and less substantial version of the same dish can be made as follows:

2 lb (1 kg) potatoes

About ¾ pint (½ l) coffee cream

Salt and ground white pepper

Grated nutmeg

 

Scrape and peel the potatoes, cut into pieces, boil up, rinse and drain.

Cover with just sufficient cream and cook until tender, by which time the cream sauce should have thickened.

Season to taste, taking care not to break up the potatoes.

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