| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Italian | Potato, Side, Dishes | 4 | Servings |
INGREDIENTS
| 3 1/2 | tb | Unsalted butter |
| 5 | tb | Flour |
| 1 | c | Milk |
| 1 | c | Chicken broth/stock |
| 1/4 | c | Red burgundy wine |
| 3 | lg | Potatoes peeled & sliced very thin |
| 1/8 | c | Celery; thinly sliced |
| 1 | c | Mushrooms; sliced |
| 1/2 | c | Onion; small dice |
| 2 | tb | Canola oil |
| 1 | ts | Garlic powder |
| 1/8 | ts | Black pepper |
| 1 | ts | Kosher salt |
| 1/4 | ts | Italian seasoning |
| 1/2 | c | Sour cream |
INSTRUCTIONS
1. In a sauce pan melt butter, then add flour & cook for 2 minutes. 2. Add the milk and let begin to thicken, then add the chicken stock & the wine. - Reserve. 3. In a saute pan add the oil & let heat up, then add the celery & onion and cook 4 minutes. 4. Next add the mushrooms and cook an additional 5 minutes. 5. Add this to the milk mixture & warm. 6. Add all the seasonings to the mixture and simmer for 5 minutes. 7. Now spread the potatoes evenly in a 9x13 cake pan and pour the mixture over, make sure to coat all well. Bake in a 350* oven for approx 45 minutes or until tender, the potatoes should remain saucy when finished. NOTES : This is a very good but rich tasting dish! Recipe by: Jamie Posted to TNT Recipes Digest by CuisineArt@aol.com on Feb 22, 1998
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