Creamed Potatoes and White Sauce

A bechamel sauce with cubed potatoes.

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From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.
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Creamed Potatoes


Cut cold boiled potatoes in cubes and heat in white sauce.

White Sauce


2 T. butter
2 T. flour
1 c. milk
1/4 t. salt


Melt butter in saucepan. Add flour; stir till mixed. Add milk gradually, stirring all the time. Cook until dissolved.

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