Prep 30 mins
Cook 35 mins
This is my Mom's recipe and I've never even wanted to try another. Turns out perfect every time, and is a must at Easter to accompany ham. Kids would kill me if I didn't make it!! I always add lots of thinly sliced onion (ratio 4 cups potato, 2 cups onion!), but I'll submit the recipe as is. Not quite sure how to post yield!
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- 3 teaspoons salt
- 6 cups potatoes, thinly sliced
- Melt butter in a sauce pan, stir in flour, salt and add milk slowly, stirring constantly until sauce boils and thicken.
- Add potatoes and heat, stirring until the mixture boils again.
- Spoon potatoes into a shallow, greased casserole. Sprinkle 1 T diced butter over top.
- Bake at 350 for 35 minutes. (Mine usually takes longer.).
This is the same recipe/method I've used for over 25 years and I love it. Never curdles. I always bake it 1 hour and 15 minutes, though. I loosely cover the dish with a piece of foil for the first 30, then remove so the top browns. I've tried it with a layer of caramelized onions in the center which is really wonderful, too. I add half of the potato/sauce mixture into the baking dish, sprinkle caramelized onions over top, then layer on the rest of the potato/sauce mixture. Smells as good as it tastes.
Excellent! I made this recipe as it was written. It was a huge hit. No curdling!
As advertised, no curdle! These are creamy and very tasty. I made as written, without the added onion, since I was serving with a dish very heavy in onions. I am going to try this again with some fresh chopped chives, also! Mine did take about 20 minutes longer than stated to cook. Made for Spring 2010 PAC.