Potatoes in Cream Sauce

Name: Potatoes in Cream Sauce
Total time: 10 min
Yield: 4 servings
Ingredients: 4 Idaho potatoes, about 1 3/4 pounds; Salt to taste if desired; 1 cup heavy cream; 1/3 teaspoon freshly grated nutmeg; Pinch of cayenne pepper; 1/2 cup finely chopped scallions; Freshly ground pepper to taste

By Pierre Franey

Total Time: 10 minutes
Rating: 4(8)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4Idaho potatoes, about 1¾ pounds
Salt to taste if desired
1cup heavy cream
⅓teaspoon freshly grated nutmeg
Pinch of cayenne pepper
½cup finely chopped scallions
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
Step 2
Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
Step 3
Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
Step 4
Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.