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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I've had this recipe forever and have tinkered with it over the years to perfect it. Now it's a family favorite. I serve it a lot during the holidays. Ingredients:
4 to 5 medium white potatoes, peeled and diced |
2 tablespoons butter |
2 medium red onions, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup half-and-half cream |
1/2 cup mayonnaise |
1 teaspoon dijon mustard |
4 bacon strips, cooked and crumbled |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside.
2. In large saucepan, melt butter. Saute onions until tender; stir in the flour, thyme, salt and pepper until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let cool slightly. Stir in the mayonnaise and mustard. Pour sauce over potatoes; transfer to a 1-1/2-qt. baking dish.
3. Bake, uncovered, at 350° for 30 minutes. Just before serving, sprinkle with crumbled bacon. Yield: 4-6 servings.
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