Creamy Potatoes

19 Feb

I’ve spent the last 4 days cleaning one of my rooms trying to make it into an organized and functional home office.  The more I threw out, the more things appeared.  Amazing. 

But more amazing was the bunch of old recipes I had written a few years back for the yoga center that I had completely forgotten about.  I found this folder with about 5 potato recipes I had made a looooong time ago, just waiting for me to rediscover them again.  Perfect for my Potato Festival theme…

One of these recipes is this Creamy Potatoes dish – it’s basically a potato gratin, but because the name in Spanish is Papas a la Crema, I thought I should stay true to the original name…  It turned out to be a very creamy and satisfying little dish.  I hope you enjoy it as much as I did…

 creamy-potatoes-2.jpg

CREAMY POTATOES

2 lbs potatoes – I used russets – sliced as thinly as possible
1 medium onion – sliced as thinly as possible
3 cups of milk
4 tbs cornstarch
1/2 stick of margarine
2 tbs sofrito
1 1/2 tsp salt
Pepper to taste 
Grated Parmesan cheese – optional
  1. Pre-heat oven to 350 degrees F.
  2. Wash potatoes well and slice them as thinly as possible.  I used a mandolin for the first time and I love the way they come out – Super consistent.  Slice onion too.
  3. In a medium saucepan over medium heat, pour margarine and sautee sofrito for a few minutes.  Pour 2 cups of the milk.  In the remaining milk, dilute the cornstarch and  pour in.  Season with salt and pepper.  Whisk until the sauce starts to thicken a bit.
  4. Stack the potato and onion slices in a glass casserole dish.  Pour the milk mixture over the potatoes.
  5. If using, sprinkle Parmesan cheese over the potatoes.
  6. Bake in oven for 45 minutes.
  7. Turn off oven and let the potatoes in the oven for an extra 10-15 minutes.  Let cool a bit before serving so the sauce does not run all over the place.

I served this together with Sauteed Corn. 

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