Title: Potatoes in Cream
Categories: Vegetable Check
Yield: 6 Servings

1	tb	Butter or margarine
1	tb	Flour
1/2	ts	Salt
1/8	ts	Pepper
1	tb	Minced onion
1	c	Heavy cream
1	qt	Sliced potatoes, cooked
1	ts	Chopped parsley

In a large saucepan melt the butter then mix in the flour, salt, and pepper to make a smooth paste. Stir in the onion and cream. Cook stirring until the mixture is smooth and thickened. Add the potatoes and continue to cook until the potatoes are heated through; sprinkle on the parsley.

1 BULLOCK, Helen Duprey, ed. Recipes of the Young Republic Heirloom Publishing Company, New York. Submitted by John Hartman Indianapolis, IN 13 APR 1996

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