Karoffelgemüse / Creamed Potatoes

2 large baking potatoes, peeled and cut lengthwise into 8 wedges
Meat stock to cover (about 2 cups chicken broth, vegetable stock, or beef stock)
2 tablespoons margarine
2 tablespoons coarsely chopped onion
2 tablespoons flour

Simmer potatoes in stock until tender. Drain, reserving 1 cup broth.

In a large pan, melt margarine. Sauté onions until tender. Sprinkle flour over onions and stir until smooth. Slowly add 1 cup reserved broth and stir until smooth. Add drained potatoes/ Simmer until heated through.

Serves four.

Carrie Shoup and Wilma Rettig, South Amana

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and is posted with the permission of author Emilie Hoppe. Learn more about the book and how to purchase it.