Welcome back! Are you looking for a warm dish to cook tonight? Then this is just the right place to look. The cream of potatoes and onions I’m about to share with you is a first course particularly suitable for autumn and winter. A delicate cream, perfect when accompanied with crunchy croutons. A delicious recipe that’s easy to prepare and I’m sure you’ll love it.
And if you love these kinds of dishes, I recommend also trying:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Cream of Potatoes and Onions
- 1 lb potatoes (net weight without peels)
- 3.5 oz butter
- 1 Tropea onion
- 0.9 oz all-purpose flour
- 3 cups broth
- 1 cup milk
- 1.75 oz Grana Padano grated (or Parmesan)
- salt
- black pepper
Tools
- 1 Mandoline
- 1 Peeler
- 1 Saucepan
- 1 Strainer fine mesh
- 1 Immersion Blender
Preparation of the Cream of Potatoes and Onions
Peel the onion and slice it thinly using a mandoline.
Peel the potatoes, wash them, dry them, and slice them thinly as well.
In a saucepan, melt the butter before adding the onions.
Let them soften over low heat, then add the flour by sifting it through a fine mesh strainer and let it toast lightly.
At this point, pour in the hot broth (gradually) and finally the sliced potatoes.
Adjust the salt and cook over low heat for about 1 hour and a half, stirring occasionally to prevent the potatoes from sticking to the bottom.
Halfway through cooking, add about 2/3 cup of warm milk.
Once cooked, add the remaining 1/3 cup of milk and the grated cheese, and blend with an immersion blender until you obtain a smooth cream.
Serve the cream of potatoes and onions in individual plates, sprinkle with freshly ground black pepper, and serve immediately, very hot, accompanied with toasted bread croutons. Enjoy! Paola
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