Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
750 g all-purpose potatoes, peeled and thinly sliced
2 large yellow onions, thinly sliced
12 mL (2-1/2 tsp) salt
75 mL (1/3 cup) melted butter or margarine
30 mL (2 tbsp) flour
1 mL (1/4 tsp) black pepper
250 mL (1 cup) half-and-half blended with 15 mL (1 tbsp) flour
250 mL (1 cup) milk
1 jar (125 g) pimientos, drained, chopped, and patted dry on paper towelling
50 mL (1/4 cup) chopped parsley
125 mL (1/2 cup) dry bread or cracker crumbs
Preheat the oven to 200ºC (400ºF). Lightly butter a 1.5 L (1-1/2 quart) shallow baking dish and set aside.
In a large heavy saucepan over high heat, bring 2.5 cm (1 in) of water to a boil. Add potatoes, onions, and 10 mL (2 tsp) of the salt, return to a boil, reduce the heat to moderate, and boil, covered, 5 minutes. Drain and reserve.
In a medium-size saucepan, blend 45 mL (3 tbsp) of the butter with flour, the remaining 2 mL (1/2 tsp) salt, and pepper. Set over moderate heat, and, when bubbly, gradually whisk in half-and-half mixture, then milk, and cook, whisking constantly, until thickened and smooth – 5 to 8 minutes.
Layer 1/3 of the potato mixture into the prepared baking dish, sprinkle with 1/2 the pimientos and parsley, and top with 1/3 of the sauce. Repeat layers, then top with remaining potato mixture and sauce.
In a small bowl, toss crumbs well with remaining butter and scatter evenly on top of casserole. Bake, uncovered, until browned and bubbling – 30 to 35 minutes.
Imported on 2011-01-20 20:26:46 — Original ID:1458