½ c. onion, chopped
1 clove garlic, minced
2 Tbsp. butter
2 Tbsp. butter
2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. salt
¼ tsp. black pepper
1¼ c. milk
1¼ c. milk
3 medium potatoes (1bl.), peeled
Grease a 1½-quart casserole dish; set aside. For sauce, in a small saucepan, cook onion and garlic in butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Thinly slice potatoes. Place half the sliced potatoes in the prepared casserole dish. Cover with half the sauce. Repeat potato and sauce layers. Bake, covered at 350º for 40 minutes. Uncover and bake for 15 to 20 minutes more or until potatoes are tender. Sometimes I like to add 1/2 to 1 c. of shredded chedder cheese to the sauce before pouring over the sliced potatoes.
Grease a 1½-quart casserole dish; set aside. For sauce, in a small saucepan, cook onion and garlic in butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Thinly slice potatoes. Place half the sliced potatoes in the prepared casserole dish. Cover with half the sauce. Repeat potato and sauce layers. Bake, covered at 350º for 40 minutes. Uncover and bake for 15 to 20 minutes more or until potatoes are tender. Sometimes I like to add 1/2 to 1 c. of shredded chedder cheese to the sauce before pouring over the sliced potatoes.
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