Reader Deb asked for Card 9 from Section 18 of My Great Recipes: the Golden Potato Medley. Deb said she couldn’t find her card anymore.
This looks like a hearty winter casserole: potatoes, carrots, onion, milk, and cheddar cheese are topped with bread crumbs then baked until bubbly.
Bonus! You can bake this ahead of time and reheat for dinner.
My Great Recipes suggests serving this with roast loin of pork, red cabbage salad, and a cooked buttered green vegetable.
And while this calls for potatoes and carrots, I’ll bet it would be tasty with turnips or rutabaga, too.
Golden Potato Medley
- 3 medium potatoes pared and cut into 1-inch cubes
- 3 medium carrots pared and sliced
- 1/4 cup butter
- 1 medium onion chopped
- 1/4 cup green pepper chopped
- 3 tablespoons all purpose flour
- 2 cups milk
- 3 tablespoons pimientos finely chopped
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup sharp cheddar cheese shredded
- 2 tablespoons fine dry bread crumbs
- 1 tablespoon butter melted
Place potatoes and carrots in pot and cover with boiling water and simmer until both vegetables are tender, 15 minutes. Drain.
Turn potatoes and carrots into buttered 1 1/2-quart casserole and set aside.
Melt butter in saucepan; add onion and green pepper. Saute until onion is tender; blend in flour and add the milk; stir and cook until thickened.
Remove from heat; add the pimientos and season with salt and pepper.
Stir in cheese until blended.
Pour sauce over potatoes and carrots.
Mix bread crumbs with butter; sprinkle over the casserole.
Bake at 350 for 30 minutes if baked immediately. Or, cover and refrigerate until later, then bake for 45 to 50 minutes.