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This comforting dish of creamed potatoes and peas has been a family classic for generations. With its creamy sauce and tender vegetables, it is a heartwarming side that pairs beautifully with nearly any main course.
I remember making this dish on a rainy afternoon, and the rich, nostalgic flavors instantly reminded me of my grandmother’s kitchen. Now, it has become a staple at family gatherings.
Ingredients
- 2 lbs red potatoes boiled: This variety holds its shape well yet becomes beautifully soft when baked
- ¼ cup butter: Essential for a rich creamy base
- 3 Tbsp flour: Thickens the sauce for perfect texture
- 1 ½ tsp salt: Balances the flavors
- ¼ tsp pepper: Adds a subtle warmth
- 1 ½ cups milk: A classic touch for the base of the cream sauce
- 1 cup evaporated milk: Provides extra creaminess and depth of flavor
- 10 oz frozen peas: Sweet and tender a refreshing contrast to the rich potatoes
- ½ cup onion diced: Adds a mild savory note to the dish
How To Make Creamed Potatoes and Peas
- Preheat and prepare ingredients:
- Preheat your oven to 325 degrees F. Begin by boiling the potatoes until fork-tender. Drain and cut them in half. Spread the potatoes evenly on a greased baking pan. Scatter the frozen peas over the top.
- Make the creamy sauce:
- In a medium saucepan melt the butter over medium heat. Gradually stir in the flour whisking until smooth. Add the salt and pepper then slowly incorporate the milk and evaporated milk stirring constantly. Continue cooking until the sauce thickens to your desired consistency.
- Assemble and bake:
- Pour the creamy sauce evenly over the potatoes and peas in the baking pan ensuring coverage. Sprinkle the crumbled cooked bacon on top to add savory crunch. Bake for 20 to 25 minutes until bubbling and golden.
One of my favorite ingredients here is the evaporated milk. Its subtle caramelized undertones elevate the entire dish. I also cherish memories of my kids eagerly helping me crumble the bacon for this recipe.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven at a low temperature to maintain the creamy texture.
Ingredient Substitutions
If you are out of red potatoes Yukon Gold make a fantastic substitute. For a vegetarian option omit the bacon and sprinkle toasted almonds or breadcrumbs for added texture.
Serving Suggestions
This dish pairs wonderfully with roasted chicken baked salmon or even as a topping for baked sweet potatoes. Enhance the meal with a crisp side salad or fresh rolls.
A Nostalgic Classic
This dish is as comforting as it gets. Its creamy richness and hearty ingredients make it perfect for the cool months. Plus its flavors are so timeless they effortlessly transport you to childhood memories or special holiday gatherings. Whip it up when you need a warm hug in the form of food.
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Just blanch them briefly in boiling water before adding them to the dish.
- → What type of potatoes work best for this dish?
Red potatoes are ideal due to their creamy texture, but Yukon Gold potatoes also work well.
- → Can I substitute bacon with another topping?
Yes, you can use fried pancetta, turkey bacon, or even a sprinkle of grated cheese as alternatives.
- → How can I make the sauce thicker?
To thicken the sauce further, cook the butter and flour mixture for a longer time before adding the milk.
- → What can I serve this dish with?
This dish pairs well with roasted chicken, grilled fish, or a fresh green salad.