| 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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