A comforting, flavorful, and filling side dish with a creamy sauce covering diced potatoes!
I am approaching a huge milestone – 200 recipes on the blog! I’ve been blogging for 2 1/2 years now and every single week day I have worked toward providing a recipe index packed full of vegetarian and vegan recipes for you!
My challenge has been trying to figure out what my readers are looking for. I want to provide you with recipes you want and need! I sent out a survey a while ago which really helped me move in a direction that helps you. But I think I need to do that more often. In the meantime, let me know what you are looking for!
What You Need to Make Potatoes Supreme
- Potatoes
- Milk
- Butter
- Flour
- Salt
- Garlic Powder
- Chopped Onions
- Parsley
- Basil
How to Make Potatoes Supreme
- Cook 5 lbs of peeled potatoes until they are soft. You should be able to put a fork through them – not so much that they fall apart, though. Allow potatoes to cool, then dice.
- In the meantime, chop 2 onions and set aside. Spray 9 x 13 glass pan with non-stick spray and set aside.
- Preheat oven to 350 degrees.
- When the potatoes are ready, pour into prepared pan.
- To make the sauce combine 1 cup milk and 8 tbsp flour in a large saucepan over medium heat. Add 3 additional cups of milk.
- Add 1 stick of butter, 1 tbsp salt, 1 tsp garlic powder, 2 chopped onions, 1/4 cup chopped dried onions, 1/4 cup parsley, and 1 tsp basil. Mix together until sauce forms and pour over potatoes.
- Bake for 35-45 minutes, or until sauce is bubbly.
For More Comfort Food, Check Out:
- Easy Vegetarian Pot Pie
- Vegetarian Chili
- Easy Homemade Baked Mac & Cheese
- Winter Vegetable Chili
- Vegetarian Beefless Stew
- Vegan Scalloped Potatoes
- Tortellini Alfredo
For More Dinner Ideas, Check Out:
- Creamy Vegetarian White Bean Chili
- Easy Stuffed Shells
- Easy Chickpea Patties
- Easy Cheesy Potato Soup
- Cheesy Hash Brown Casserole
- Quick & Easy Vegetarian Crunch Wrap
- Vegetarian Enchiladas
Potatoes Supreme
Potatoes Supreme, a comforting, flavorful, and filling side dish with a creamy sauce covering diced potatoes!
Ingredients
- 5 lbs Potatoes
- 4 cups Milk
- 8 tbsp Flour
- 1 stick Butter
- 1 tbsp Salt
- 1 tsp Garlic Powder
- 2 Onions, Chopped
- 1/4 cup Chopped Dried Onions
- 1/4 cup Parsley
- 1 tsp Basil
Instructions
- Cook peeled potatoes until they are soft. You should be able to put a fork through them - no so much that they fall apart, though. Allow potatoes to cool, then dice.
- In the meantime, chop 2 onions and set aside. Spray 9 x 13 glass pan with non-stick spray and set aside.
- Preheat oven to 350 degrees.
- When the potatoes are ready, pour into prepared pan.
- To make the sauce combine 1 cup milk and 8 tbsp flour in a large saucepan over medium heat. Add 3 additional cups of milk.
- Add butter, salt, garlic powder, onions, parsley, and basil. Mix together until sauce forms and pour over potatoes.
- Bake for 35-45 minutes, or until sauce is bubbly.
