Sensational Potato Casserole
Golden potatoes give this a bright glow, but white potatoes work well, too.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 185 |
| pro | 4 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 21 mg |
| sodium | 427 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 8% |
| vit C | 13% |
| folate | 7% |
-
10 Yukon gold potatoes (3-1/2 lb/1.75 kg)
2 onions, sliced
1 tsp (5 mL) herbes de Provence or dried thyme
3/4 tsp (4 mL) each salt and pepper
1/4 cup (50 mL) butter
1/4 cup (50 mL) all-purpose flour
2-1/2 cups (625 mL) hot chicken or vegetable stock
1 tbsp (15 mL) cider vinegar
Topping:
1/4 cup (50 mL) butter
2 cups (500 mL) coarse fresh bread crumbs
1/4 cup (50 mL) chopped fresh parsley
Preparation:
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.
Source
© CanadianLiving.com
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