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Creamed New Potatoes au Gratin


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  • 2 - 3 lbs (900 - 1350 g) new potatoes
  • 6 Tbs (90 ml) butter
  • 6 Tbs (90 ml) flour
  • 2 cups (500 ml) milk or half-and-half
  • Salt and freshly ground pepper to taste
  • A grating of fresh nutmeg
  • 1/2 cup (125 ml) bread crumbs
  • 1/2 cup (125 ml) freshly grated Parmesan cheese
  • 2 Tbs (30 ml) butter, cut into small pieces


Servings 6


Step 1

Boil the potatoes in salted water until tender, 15 to 30 minutes, depending on the size of the potatoes. Drain and set aside. Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg. Combine the cooked potatoes with the sauce and place in a buttered baking dish. The dish may be covered and refrigerated at this point. Combine the bread crumbs and Parmesan and sprinkle over the surface of the potatoes. Dot with butter and bake in a preheated 400F (200C) oven until the top is lightly browned and the potatoes are heated through, 20 to 30 minutes. Serves 6 to 12.

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