Christmas Potatoes

Barbara Ganey Schaad (from Tillie & Friends)
Cook Time 40 mins
Total Time 40 mins
Course Vegetables, Sides and Salads


  • 3 lbs Potatoes peeled & cut into 1/4 inch slices
  • 2 large onions thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp butter or margarine
  • 3 tbsp all purpose flour
  • 2 cups milk
  • 3/4 tsp salt
  • 1/4 tsp white pepper
  • 1/2 cup chopped fresh parsley
  • 2 oz jar diced pimento drained
  • Fresh parsley sprigs optional
  • Tomato rose optional


  • Peel and cut enough potatoes into ¼ inch slices to measure 8 cups. Combine potato slices, onion and ½ tsp salt in large Dutch oven, add water to cover. Bring to boil cover, reduce heat, and cook 5 minutes. Drain and set aside.
  • Sauce: Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in ¾ tsp salt and next 3 ingredients. (white pepper, chopped fresh parsley, diced pimento)
  • Spoon potato mixture into a lightly greased 12 x 8 x 2-inch baking dish, pour sauce over mixture. Bake at 375° for 40 to 45 minutes. If desired, garnish with fresh parsley and tomato rose. Yum!