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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Great American Recipes. Ingredients:
4 -5 medium potatoes, peeled, diced |
water |
salt |
2 red onions, chopped |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 cup half-and-half |
1 tablespoon dijon-style mustard |
1/2 cup mayonnaise |
4 slices bacon, cooked, crumbled |
fresh thyme leaves or 1 teaspoon dried thyme leaves |
Directions:
1. Cover potatoes with boiling salted water in a saucepan. Bring to a boil. Cover and simmer for about 15 minutes, until fork tender. Drain. Set aside.
2. Melt butter in a saucepan. Add onions.
3. Saute over medium heat until soft, but not brown.
4. Sprinkle with flour. Add salt and pepper. Slowly add half-and-half, cooking and stirring constantly until sauce thickens.
5. Remove from heat. Cool slightly.
6. Add mustard and mayonnaise. Stir until well blended. The sauce is thick and creamy.
7. Turn potatoes into buttered 1 1/2 quart casserole. Cover with sauce.
8. Bake at 350F for about 30 minutes.
9. Sprinkle with crumbled bacon and thyme leaves. Serve.
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