Sherried Cream Potatoes Recipe

Name: Sherried Cream Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon carrot, minced; 1 tablespoon onion, minced; 1 tablespoon celery, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/4 cup dry sherry; 1 teaspoon sugar; 1 pinch ground nutmeg; 2 cups half-and-half; 1 teaspoon salt; 1/4 teaspoon white pepper; 24 medium red potatoes, boiled; 12 ounces sliced white cheddar cheese

Servings: persons

1 tablespoon carrot, minced
1 tablespoon onion, minced
1 tablespoon celery, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup dry sherry
1 teaspoon sugar
1 pinch ground nutmeg
2 cups half-and-half
1 teaspoon salt
1/4 teaspoon white pepper
24 medium red potatoes, boiled
12 ounces sliced white cheddar cheese

1
Preheat oven to 400 degrees.
2
Sweat carrot, onion and celery in butter. (Sweat vegetables by cooking in a covered pan over low heat until soft but not browned.).
3
Stir in flour; cook 2 minutes. Add sherry, sugar, nutmeg, half-and-half, salt and pepper; simmer 10 minutes, or until raw-flour taste is gone.
4
Slice potatoes and layer in a 9-by-9-inch pan. Pour sherry cream sauce over potatoes. Top with sliced cheese. Bake 20 minutes, or until bubbly and cheese is melted.
5
*Clarified butter is best, but you may substitute 1 tablespoon vegetable oil plus 1 tablespoon melted butter. To clarify: melt unsalted butter slowly to evaporate most of the water and separate milk solids (which sink to the bottom of pan). Skim foam from top, and pour off clear (clarified butter) leaving milk solids in pan.
6
Source: Adam's Mountain Caf.
7
Nutrition data, per square: Calories 611 (21 percent from fat); fat 14.5 g (sat 8.6 g, mono 5.2 g, poly .3 g); protein 25 g; carbohydrates 95 g; fiber 7.6 g; cholesterol 41 mg; sodium 781 mg; calcium 543 mg.

798

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

You need 13 ingredients. The key ingredients include: 1 tablespoon carrot, minced, 1 tablespoon onion, minced, 1 tablespoon celery, minced, 2 tablespoons butter, and more.

Yes, Sherried Cream Potatoes falls under the General 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.

Sherried Cream Potatoes

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