| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 3 |
c |
Milk |
| 6 |
md |
Potatoes; pared and thinly sliced |
| 2 |
tb |
Chopped onion |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter a 2 qt casserole. Make a basic white
sauce of butter, flour, salt, pepper & milk. Place half the potatoes in
casserole. Cover with half the onion and half the sauce. Repeat layers.
Cover and bake about an hour. (I like to cook it a bit longer, about 1 hour
and 15 minutes before uncovering it.) Test to make sure potatoes are
almost, but not quite, fork tender. Uncover and bake 30 minutes longer.
Serves 4-6 (the recipe says...I say 4 max!). Better Homes & Gardens, 1968
edition.
Left over cooked ham layered in the middle makes it almost a one dish
meal, and is a good addition...tho I usually serve this with ham to begin
with.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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