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3 pounds potatoes
2 large onions -- thinly sliced
1/2 teaspoon salt
1/4 cup butter or margarine
3 tablespoons all-purpose flour
2 cups milk
3/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup chopped fresh parsley
1 jar diced pimiento (2-ounce) -- drained
Fresh parsley sprigs -- for garnish
Peel and cut enough potatoes into 1/4 inch slices to measure 8 cups. Combine potato slices, onion and the 1/2 teaspoon salt in large Dutch oven. Add water to cover. Bring to a boil, cover, reduce heat and cook 5 minutes. Drain and set aside.
Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in the 3/4 teaspoon salt and the next 3 ingredients.
Spoon potato mixture into a lightly greased 12x8x2-inch baking dish. Pour sauce over potato mixture. Bake at 375 degrees for 40-45 minutes. If desired, garnish with fresh parsley.