Why You’ll Love This Recipe
- Classic Comfort Food: This recipe is a nostalgic favorite that never fails to satisfy.
- Creamy and Savory: The rich sauce perfectly complements the natural sweetness of the peas and the heartiness of the potatoes.
- Easy to Prepare: With simple ingredients and minimal prep, this recipe comes together effortlessly.
- Customizable: It’s versatile and can be adjusted to suit your preferences or dietary needs.
- Perfect for Any Meal: Whether served as a side or a main, it’s a hit at family dinners, potlucks, or holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 lbs red potatoes, boiled
- ¼ cup butter
- 3 Tbsp. flour
- 1 ½ tsp. salt
- ¼ tsp. pepper
- 1 ½ cups milk
- 1 cup evaporated milk
- 10 oz. frozen peas
- ½ cup onion, diced
- 4 slices beef, cooked and crumbled
Directions
- Preheat your oven to 325°F (165°C).
- Cut the boiled red potatoes in half and arrange them on a greased baking pan.
- Evenly sprinkle the frozen peas over the potatoes.
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper to create a roux.
- Gradually whisk in the milk and evaporated milk, stirring constantly until the sauce thickens.
- Pour the creamy sauce evenly over the potatoes and peas in the baking pan.
- Top with crumbled beef slices.
- Bake for 20 to 25 minutes, or until the dish is bubbling and heated through.
- Serve warm and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Skip the crumbled topping for a meat-free version.
- Add Cheese: Sprinkle shredded cheddar or Parmesan on top before baking for an extra layer of flavor.
- Use Different Potatoes: Swap red potatoes with Yukon Gold or Russets for a slightly different texture.
- Herbs and Spices: Add fresh parsley, thyme, or garlic powder to the sauce for added depth.
- Gluten-Free: Use a gluten-free flour blend for the roux to accommodate dietary restrictions.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 325°F oven until warmed through, or microwave individual portions for 1-2 minutes.
FAQs
1. Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Blanch them in boiling water for a few minutes before adding them to the dish.
2. Can I make this dish ahead of time?
Absolutely! Assemble the dish without baking, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
3. What can I substitute for evaporated milk?
You can use heavy cream or half-and-half as a substitute for evaporated milk.
4. Can I freeze this dish?
While it’s possible, the texture of the potatoes may change slightly after freezing. For best results, consume fresh or store in the fridge.
5. How can I make the sauce thicker?
Increase the amount of flour in the roux or simmer the sauce a little longer to achieve your desired thickness.
6. Can I add meat directly to the sauce?
Yes, cooked and crumbled meat can be stirred into the sauce before pouring it over the vegetables.
7. What other vegetables can I add?
Carrots, corn, or diced bell peppers would make excellent additions to this dish.
8. Is it possible to use dairy-free milk?
Yes, opt for unsweetened almond milk, soy milk, or oat milk to make it dairy-free.
9. Can I make this in a slow cooker?
Yes, layer the ingredients in the slow cooker, pour the sauce over, and cook on low for 4-6 hours.
10. How do I prevent the sauce from curdling?
Keep the heat on medium when making the sauce and avoid overheating the milk. Whisk constantly for a smooth consistency.
Conclusion
Creamed potatoes and peas is a delightful dish that brings comfort and flavor to your table. With its creamy sauce, tender vegetables, and savory topping, it’s sure to become a family favorite. Customize it to your liking, and enjoy it as a side or standalone meal. Try this easy recipe today—you won’t be disappointed!
Creamed Potatoes and Peas
- Total Time: 40 minutes
- Yield: 6 servings
Description
This comforting recipe for creamed potatoes and peas combines tender red potatoes, sweet peas, and a rich, creamy homemade sauce, baked to golden perfection. With customizable options and simple ingredients, this dish is a versatile favorite perfect as a side or light main for family meals and special occasions.
Ingredients
- 2 lbs red potatoes, boiled
- ¼ cup butter
- 3 Tbsp. flour
- 1 ½ tsp. salt
- ¼ tsp. pepper
- 1 ½ cups milk
- 1 cup evaporated milk
- 10 oz. frozen peas
- ½ cup onion, diced
- 4 slices beef, cooked and crumbled
Instructions
- Preheat oven to 325°F (165°C).
- Halve the boiled potatoes and arrange them in a greased baking pan.
- Sprinkle frozen peas evenly over the potatoes.
- In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper to form a roux.
- Gradually whisk in milk and evaporated milk. Cook until the sauce thickens.
- Pour the sauce over the potatoes and peas.
- Top with crumbled beef slices.
- Bake for 20–25 minutes, or until bubbling and heated through.
- Serve warm.
Notes
- Substitute crumbled beef with vegetarian alternatives for a meat-free version.
- Add shredded cheese for extra richness.
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American