Prep 30 mins
Cook 1 hr 30 mins
I love Yukon potatoes, a great side dish, I found this recipe in one of my favorite magazines, Traditional and scrumptious, this crusty-topped, layered potato favourite never goes out of style. Enjoy. :-)
- 6 yukon gold potatoes
- 1 small onion, sliced
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried thyme or 1⁄2 teaspoon marjoram
- 2 1⁄2 cups milk
- Sauce: In saucepan, melt butter over medium heat.
- Add flour,salt,pepper and thyme; cook, stirring,for 1 minute.
- Gradually whisk in milk; cook, whisking constantly, for 5 to 8 minutes or until boiling and thickened.
- Set aside.
- Peel and thinly slice potatoes.
- Layer one-third in greased 8-inch (2L) square glass baking dish or casserole; spread half of the onions over top.
- Repeat layers.
- Arrange remaining potatoes over top.
- Pour sauce over top.
- Cover and bake in 350F oven for 1 hour.
- Uncover and bake for 30 minutes longer or until lightly browned and potatoes are tender.
- Let stand for 5 minutes before serving.
Good enough to compete with my mother-in-laws! YES!!!!
Very good and easy recipe. I made this for Thanksgiving. I used red bliss potatoes and they were fine. I substituted nutmeg for the thyme or marjoram and topped the potatoes with paprika for color.
This recipe was just like my Mom used to make, basic, easy, and very tasty. This came out just as described. Thanks.