Potatoes and Cream

Potatoes and Cream

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:
Roaster Oven
  • 6 large all-purpose potatoes (about 3 pounds)
  • 2 1/2 cups half and half cream
  • 1/2 small onion, grated
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter

Directions

1. Preheat Roaster Oven to 400°F.
2. Boil the potatoes in their skins, then refrigerate overnight.
3. Peel the potatoes and grate on a coarse grater into a bowl.
4. Add the cream, onion, salt, pepper, and mix well. Place the mixture in a buttered 9x13-inch casserole dish. Dot the top with the butter.
5. Bake for 1 hour.

Serves: 8-10

Success Tip:
Cooked potatoes will grate more easily when cold. Grate the potatoes soon after peeling while they are still cold.

Substitution:
1 tablespoon of dried minced onion can be used in place of a grated 1/2 of a small onion.

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top