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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I love Yukon potatoes, a great side dish, I found this recipe in one of my favorite magazines, Traditional and scrumptious, this crusty-topped, layered potato favourite never goes out of style. Enjoy. :-) Ingredients:
6 yukon gold potatoes |
1 small onion, sliced |
1/4 cup butter |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme or 1/2 teaspoon marjoram |
2 1/2 cups milk |
Directions:
1. Sauce: In saucepan, melt butter over medium heat.
2. Add flour,salt,pepper and thyme; cook, stirring,for 1 minute.
3. Gradually whisk in milk; cook, whisking constantly, for 5 to 8 minutes or until boiling and thickened.
4. Set aside.
5. Peel and thinly slice potatoes.
6. Layer one-third in greased 8-inch (2L) square glass baking dish or casserole; spread half of the onions over top.
7. Repeat layers.
8. Arrange remaining potatoes over top.
9. Pour sauce over top.
10. Cover and bake in 350F oven for 1 hour.
11. Uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender.
12. Let stand for 5 minutes before serving.
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