Creamed Potatoes
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Ingredients 3 ingredients
- Cut
- White sauce
- two cups cold boiled potatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Reheat two cups cold boiled potatoes, cut in dice, in one and one-fourth cups White Sauce I.
- Potatoes au Gratin Put Creamed Potatoes in buttered baking-dish, cover with buttered crumbs, and bake on centre grate until crumbs are brown.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater