2 to 2-1/2 pounds red-skinned potatoes
2 tablespoons butter
1/2 cup diced onion
2 small garlic cloves, minced
1 tablespoon fresh chopped parsley
2 tablespoon flour
1-1/2 cup milk
1 cup shredded sharp cheddar cheese
Salt & pepper to taste
2 tablespoons butter
1/2 cup diced onion
2 small garlic cloves, minced
1 tablespoon fresh chopped parsley
2 tablespoon flour
1-1/2 cup milk
1 cup shredded sharp cheddar cheese
Salt & pepper to taste
- Preheat oven to 350°
- Peel & thinly slice potatoes; rinse well before adding to saucepan.
- Cover with water. Bring to boil; boil for 2 minutes. Drain and rinse with cold water to stop the cooking process.
- In the saucepan, melt butter over med heat.
- Add the diced onion and saute until tender; add minced garlic and parsley.
- Stir in flour and pepper until smooth.
- Gradually add milk, cooking and stirring over med-low heat until thickened.
- Add cheese and stir until cheese is melted and the sauce is smooth.
- Place the potatoes in a 2-1/2 quart casserole; sprinkle with salt & pepper.
- Pour cheese sauce over potatoes.
- Bake for 45 minutes
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