• 5 lbs. russet potatoes
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cans (12 oz each) evaporated skim milk
  • 1 small white onion, finely chopped
  • 1 teaspoon salt
  • 1-½ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg


Place the potatoes in a pot of cold water, skins on, and bring the pot to a boil. Simmer for 15 minutes, remove, and peel the skins. Cut into 1-inch cubes. Preheat the oven to 350°F.

Make a roux out of the flour and butter, and cook for just a minute. Do not brown the flour. Whisk in the remaining ingredients to make a thick sauce. Combine the sauce and potatoes, place in a greased 9x13-inch baking dish, and bake for 35-40 minutes until bubbly.

Side Dishes, Vegetable, Vegetarian
MacGourmet downloadCreamy Potatoes. To import, drag image to your MacGourmet recipe box.