Golden Potato Surprise

Name: Golden Potato Surprise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 medium potatoes; 2 red onions, chopped; 2 Tbsp. butter or margarine; 2 Tbsp. flour; 1/2 tsp. salt; 1/2 tsp. black pepper; 1 c. half and half; 1 Tbsp. Dijon-style mustard; 1/2 c. mayonnaise; 4 slices bacon, cooked and crumbled; fresh thyme leaves or 1 tsp. dried thyme leaves

Eats Now Editorial Team · 621 kcal · Meat & Poultry

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Golden Potato Surprise – a delicious recipe with potatoes, red onions, butter, flour, salt, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

4 to 5 medium potatoes
2 red onions, chopped
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. black pepper
1 c. half and half
1 Tbsp. Dijon-style mustard
1/2 c. mayonnaise
4 slices bacon, cooked and crumbled
fresh thyme leaves or 1 tsp. dried thyme leaves

1
Cover potatoes with boiling salted water in a saucepan.
2
Bring to a boil.
3
Cover and simmer for about 15 minutes, until fork-tender.
4
Drain.
5
Set aside.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 to 5 medium potatoes, 2 red onions, chopped, 2 Tbsp. butter or margarine, 2 Tbsp. flour, and more.

Yes, Golden Potato Surprise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
621 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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