- 1/2 cup chopped onion (1 medium)
- 1 clove garlic, minced
- 2 Tbsp butter or margarine
- 2 Tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups milk
- 3 medium round red or white, long white, or yellow potatoes (1 pound), peeled, if desired
- Grease a 1 1/2 quart casserole; 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. Cover with half the sauce. Repeat potato and sauce layers.
- Bake, covered, in a 350° oven for 40 minutes. Uncover and bake for 15 to 20 minutes more or until potatoes are tender.
From: New Better Homes and Gardens Cook Book, 12th edition
Gray: These were so much better than boxed potatoes. They actually taste like potatoes. The sauce was really thick, so I added a little water to it (2-3 Tbsp). That was a mistake, as potatoes have a lot of water in them that cooks out while baking. The sauce is supposed to be very thick to help balance that out. Mine came out a little runny, but the sauce thickened up pretty well after letting the dish stand for five minutes or so. I should have just stuck to the recipe. 🙂 This recipe has two variations in the cookbook. I made the cheesy version, not the one without cheese. I would like to try an experiment to add sour cream and chives as these were my favorites growing up. This was super easy to put together and the result was great. It was made even easier since we used a mandoline to slice the potatoes. Good luck and enjoy!
Katie: Yum! These potatoes were so much better than the dried boxed potatoes. However, I did wish that the sauce was slightly thicker. The boxed potatoes used to be a staple when we were first married, and we had eaten them fairly regularly up until a few years ago. At that time we decided to do our best to eat better. Boxed potatoes with a lot of sodium in them did not seem like the thing to eat. There are so many ways to make potatoes, it seemed like we should just make potatoes ourselves! I love our mandoline since it makes slicing thinly and evenly so easy that anyone can do it! The hardest part is figuring out how the parts of the mandoline fit together! This recipe was great and we will probably make this one again soon!