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These golden brown, creamy potatoes are quick and easy. Making the cream sauce ensures a smooth scallop.

3 tbsp (40 mL) butter
3 tbsp (40 mL) flour
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1 1/2 cups (375 mL) milk
4 PEI potatoes, peeled and thinly sliced (about 4 cups/1000 mL)
1/4 cup (50 mL) thinly sliced onion (1/2 medium sized onion)
paprika

In an 8 cup (2 L) microwavable dish, melt butter at HIGH for 1 1/2-2 minutes; whisk in flour, salt and pepper. Stir in milk; microwave uncovered at HIGH for 3-5 minutes, until thickened, stirring twice. In an 8 cup (2L) microwavable casserole, layer potatoes, onion and sauce, making several layers. Sprinkle top lightly with paprika. Cover and microwave at HIGH for 18-22 minutes or until potatoes are tender, rotating dish twice. Broil 3-5 minutes or until top is lightly browned. Makes 4 servings.

Conventional Method: Prepare as above but omit paprika. Bake in 350F (180 degrees C)oven for approximately 1 1/2 hours or until potatoes are tender and top is lightly browned.

Recipe courtesy of PEI Potato Board.