Recipe - Browned Cream Potatoes

6 tablespoon Butter
2 teaspoon Flour
2 cup Heavy cream
2 One fourth teaspoon Salt
1 teaspoon Black pepper
One fourth cup Onion; finely chopped
One fourth teaspoon Nutmeg
8 Potatoes; boiled or baked,
peeled; chopped fine

Melt 4 tablespoons butter in a saucepan; stir in flour; blend. Gradually
add cream and cook, stirring constantly until sauce bubbles and thickens.
Add salt, pepper, onion and nutmeg; blend thoroughly. Add potatoes to the
sauce; mix well. Pour into a lightly greased 2 quart baking dish. Dot top
with remaining 2 tablespoons of butter. Bake in a 350 degree oven about 45
minutes, until browned. Makes 6 to 8 servings.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.