Skip to main content
Main

Creamed Potatoes

Creamed potatoes are diced potatoes cooked in a butter, flour, and milk sauce with lemon, parsley, salt, cayenne, and topped with cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Creamed Potatoes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sauce

  1. Preheat the oven to 350°F (175°C).

  2. In a saucepan, blend the butter and flour until smooth.

  3. Gradually add the milk, stirring until the mixture is smooth.

  4. Season with lemon juice, parsley, salt, and cayenne pepper.

Assemble and bake

  1. Add the diced potatoes to the sauce and mix well.

  2. Transfer the mixture to a baking dish and top with grated cheese.

  3. Bake for 30 minutes or until heated through and golden on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the bulk of the dish, absorbing the sauce and giving it body.
Butter
Adds richness and fat, and forms the base of the roux with the flour.
Flour
Thickens the milk into a smooth sauce when cooked with the butter.
Milk
Forms the liquid of the sauce, giving it a creamy texture.
Cheese
Melts and browns on top, adding savoury flavour and a golden crust.

The step that matters

Blend the butter and flour until smooth, then add the milk gradually. Adding the milk slowly while stirring lets the flour starch disperse evenly in the liquid. This prevents lumps and gives a smooth, thick sauce rather than a grainy one.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Potato CroquettesPotato Croquettes255 recipesLemon SauceLemon Sauce236 recipesMacaroni and CheeseMacaroni and Cheese102 recipesPotato RollsPotato Rolls78 recipes