Creamy Potato Recipes

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CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

SIMPLE CREAMED NEW POTATOES



Simple Creamed New Potatoes image

Creamed new potatoes are a snap to prepare with an easy classic white sauce and they take no more than 25 minutes, start to finish.

Provided by Diana Rattray

Categories     Side Dish

Time 22m

Yield 6

Number Of Ingredients 5

2 pounds new potatoes (scrubbed and cut into chunks)
2 tablespoons butter
2 tablespoons flour
1 cup milk or half-and-half
Kosher salt and freshly ground black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.
  • In a small saucepan, melt butter over low heat; blend in flour until smooth. Gradually stir in the milk or half-and-half. Cook, stirring constantly, until thickened and smooth.
  • Season with kosher salt and freshly ground black pepper, to taste.
  • Drain the cooked potatoes and then transfer to a serving dish.
  • Pour sauce over potatoes and sprinkle with paprika.

Nutrition Facts : Calories 184 kcal, Carbohydrate 34 g, Cholesterol 10 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 203 mg, Sugar 2 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BEST CREAM OF POTATO SOUP



Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

  • In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  • Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

CREAMY SCALLOPED POTATOES



Creamy Scalloped Potatoes image

Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.-Mildred Stubbs, Rockingham, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
2 large potatoes, peeled and thinly sliced
2 tablespoons finely chopped onion

Steps:

  • In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.

Nutrition Facts : Calories 537 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 818mg sodium, Carbohydrate 82g carbohydrate (15g sugars, Fiber 6g fiber), Protein 15g protein.

CREAMY POTATO SOUP



Creamy Potato Soup image

This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.

Provided by Lisa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 12

4 slices bacon
3 potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
1 cup chopped celery
water to cover
4 cups milk
2 teaspoons salt
1 teaspoon ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons paprika

Steps:

  • In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
  • Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
  • Stir in milk, salt and pepper. Bring to a boil.
  • In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
  • Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g

CREAMY RANCHIFIED POTATOES



Creamy Ranchified Potatoes image

My daughter-in-law gave me this recipe, and over the years I have tweaked it to our tastes. It's so nice to come home from work to a hot, tasty potato dish that's ready to serve! You can use any cheese you'd like and also any leftover meats that you have-chicken, for one. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 8 servings.

Number Of Ingredients 8

2 pounds small red potatoes, quartered
1 cup cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 carton (8 ounces) spreadable chive and onion cream cheese
3 tablespoons minced chives
1 envelope ranch salad dressing mix
1 teaspoon pepper
6 ounces pepper jack cheese, grated

Steps:

  • In a 4-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours. Top with cheese; stir to combine.

Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 933mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

RICH AND CREAMY POTATO BAKE



Rich and Creamy Potato Bake image

Here's a delicious side dish that goes well with any meat entree. It's a wonderful recipe to make for potluck dinners.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 6

3 cups half-and-half cream
1/2 cup butter, cubed
1-1/2 teaspoons salt
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1/2 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

  • In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13-in. x 9-in. baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired.

Nutrition Facts : Calories 223 calories, Fat 15g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 486mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMED POTATOES



Creamed Potatoes image

Make and share this Creamed Potatoes recipe from Food.com.

Provided by Chef Dudo

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 1/2 lbs potatoes
2 tablespoons butter or 2 tablespoons margarine
1 cup milk
1/2 cup cream
1 teaspoon salt
1/3 cup finely chopped dill

Steps:

  • Boil the potatoes in the skin.
  • Let cool and peel, cut in half.
  • Melt butter (margarine) in a pan and briefly saute the potatoes.
  • Pour over milk and cream and add salt.
  • Cover and cook gently for appr 10 minutes (until it thickens).
  • Add dill, gently mix.
  • Serve with smoked fish.

Nutrition Facts : Calories 411.5, Fat 23.2, SaturatedFat 14.5, Cholesterol 76, Sodium 897.3, Carbohydrate 44.7, Fiber 5, Sugar 1.8, Protein 8.2

CREAMY POTATO SOUP



Creamy Potato Soup image

This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

BUTTERY CREAMED POTATOES



Buttery Creamed Potatoes image

It's the end of summer and I'm pulling out all the fall and winter favorites. These potatoes are a great accompaniment to any meat dish that doesn't create a gravy. Do not put the dish together before you bake the potatoes, because the cream sauce will react with the potatoes and they will turn gray if they sit. I learned this the hard way.

Provided by cookCol

Categories     < 4 Hours

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups raw diced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350.
  • Melt butter; add flour, cook 1 minute.
  • Add milk, salt and pepper and bring just to boiling point.
  • Place potatoes in greased baking dish.
  • Pour sauce over potatoes.
  • Cover and bake for 1 1/4 hours.

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