Golden potatoes give this a bright glow, but white potatoes work well, too.
- Portion size 12 servings
- Credits : © CanadianLiving.com
Peel and thinly slice potatoes to make 8 cups (2 L).
Spread half of the onions in greased 12-cup (3 L) oval casserole dish or 13- x 9-inch (3 L) baking dish. Top with half of the potatoes; sprinkle with half each of the herbes de Provence, salt and pepper. Repeat layers.
In saucepan, melt butter over medium heat; blend in flour. Whisk in stock; cook, stirring, for 5 minutes or until thickened. Stir in vinegar. Pour over potatoes. Cover and bake in 375ºF (190ºC) oven for 1 hour and 15 minutes or until tender. (Can be prepared to this point, cooled and refrigerated for up to 24 hours; reheat, covered, in bottom third of 375°F/190°C oven for 40 minutes or until heated through before continuing.)
Topping: In saucepan, melt butter; stir in crumbs and parsley. Sprinkle over casserole. Broil for 2 to 3 minutes or until golden.
Nutritional facts <b>Per serving:</b> about
- Sodium 427 mg
- Protein 4 g
- Calories 185.0
- Total fat 8 g
- Cholesterol 21 mg
- Saturated fat 5 g
- Total carbohydrate 24 g
- Iron 6.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 8.0
- Vitamin C 13.0