Potato Casserole

Potato Casserole

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970

1 Preparation Time :

Categories : Potatoes Sent To Tnt

Amount Measure Ingredient -- Preparation Method -- -- --

6 med size potatoes OR 24 tiny new potatoes

1 lg onion -- thinly sliced

4 tbsp butter

2 tbsp flour

1/2 c beef bouillon

1/2 c light cream

2 tbsp chopped parsley

2 tsp fresh dill or dill seed

Salt and pepper -- to taste

Grated cheddar cheese

Boil the unpeeled potatoes, drain, peel and place in a shallow buttered

casserole. Fry the onion in the butter until golden brown, add the flour,

stir and cook until the flour is ivory color. Add the bouillon and cream

all at once. Whisk together, with a wire whisk or a blending fork, until

creamy, add the parsley and dill. Salt and pepper to taste. Pour over the

potatoes and top with the grated cheese.

450 degree oven for 15 to 20 minutes. Serve.

- - - - - - - - - - - - - - - - - - NOTES : Prepare in the morning to serve at night. Serve with cold cuts or roasted duck or lamb. In the spring -- a real treat is to make it with tiny

new potatoes.