| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 1 | Servings | ||
INGREDIENTS
| 4 | md | Potatoes, peeled and diced (up to 5) |
| Water, salt, boil | ||
| 1 | Red onion, chopped | |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | c | Half and half |
| 1 | tb | Dijon style mustard |
| 1/2 | c | Mayonnaise |
| 4 | sl | Bacon, cooked, crumbled |
| Fresh thyme leaves, or 1 tsp. dried thyme |
INSTRUCTIONS
SAUCE Here it is a TNT of mine for years! A favorite of one and all! I have found this published as "original" of other people - which I find amusing, because I found it in the Great American Recipes - cards - and made some changes to make it my own! Cook potatoes in boiling salted water until fork tender, drain, set aside. Melt butter in a saucepan. Add onions. Sautee over medium heat until soft, but not brown. Sprinkle with flour. Add salt and pepper. Slowly add half and half, cooking and stirring constantly until sauce thickens. Remove from heat. Cool slightly. Add mustard and mayonnaise. Stir until well blended. The sauce is thick and creamy. Turn potatoes into buttered 1 1/2 quart casserole. Cover with sauce. Bake at 350 F for about 30 minutes. Sprinkle with crumbled bacon and thyme. Serve. Posted to TNT - Prodigy's Recipe Exchange Newsletter by MBills@aol.com on Feb 28, 1997.
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