LYONNAISE POTATOES
(
Sufficient to Serve Six
)
- 2 Tb. butter or ham or bacon fat
- 1/2 tsp. salt
- 1 medium-sized onion, chopped
- Dash of pepper
- 2 Tb. parsley
- 3 c. diced cooked potatoes
Melt the fat in a frying pan, and add the onion, parsley, salt, and pepper. When the fat is hot, add the potatoes, which should be diced, like those shown at d, Fig. 17, and allow them to sauté until slightly brown. Stir frequently to avoid burning. Serve hot.
86. SCALLOPED POTATOES.--Many vegetables may be scalloped, but potatoes seem to lend themselves to this form of preparation to good advantage. Potatoes prepared in this way are suitable for luncheon, supper, or a home dinner.
Wash and peel the desired number of potatoes and slice them thin. Place a layer in the bottom of a well-greased baking dish, sprinkle lightly with flour, salt, and pepper, and dot with butter. Add another layer of potatoes, sprinkle again with flour, salt, and pepper, and dot with butter. Continue in this way until the dish is filled. Pour a sufficient quantity of milk over the whole to cover well. Place a cover over the dish, set in a hot oven, and bake for about 1/2 hour. Then remove the cover and allow the potatoes to continue baking until they can be easily pierced with a fork and the surface is slightly brown. Serve hot from the baking dish.
87. CREAMED POTATOES.--A very good way in which to utilize left-over boiled potatoes is to dice them and then serve them with a cream sauce. If no cooked potatoes are on hand and creamed potatoes are desired, potatoes may, of course, be boiled especially for this purpose. When this is done, it is well to cook the potatoes in the skins, for they remain intact better and have a better flavor.
Cut up potatoes that are to be creamed into half-inch dice, like those shown at d, Fig. 17. Make a thin white sauce, pour it over the potatoes until they are well moistened, and allow the potatoes to simmer in this sauce for a few minutes. If desired, chopped parsley may be added to the sauce to improve the flavor. Serve hot.