|1/4 cup / 125 ml||Butter|
|3 cloves / 3 cloves||Garlic (minced)|
|1/4 cup / 125 ml||Flour (all purpose)|
|1 tsp / 5 ml||Thyme (fresh & chopped)|
|1 tsp / 5 ml||Dill|
|1/2 tsp each / 3 ml each||salt/pepper|
|2 cups / 500 ml||Milk|
|1/2 cup / 125 ml||Whipping cream (32%)|
|1||Small onion (sliced)|
DirectionsIn saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, dill and bayleaf, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in milk and cream; cook, whisking constantly, until boiling and thickened, about 6 minutes. Remove bay leaves. If the sauce is too thick, use a bit more milk to thin it out a bit. Peel and thinly slice potatoes. Grease ( I use butter) (2 L) a square baking dish or casserole dish. Layer the potatoes and onion and season each layer with salt and pepper and a couple dabs of butter. Ladle some of the sauce between layers. Pour the rest of the sauce over top, using back of knife to ease sauce between layers. Cover with foil and bake in 350°F (180°C) oven for 1 hour. Uncover and set the oven on broil until lightly browned, about 5-7 minutes. Let stand for 10 minutes before serving.
This potato recipe is brought to you courtesy of Kathy Redlond.