Potato Casserole

* Exported from MasterCook *

Potato Casserole

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Sent To Tnt

Amount Measure Ingredient -- Preparation Method
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6 med size potatoes OR
24 tiny new potatoes
1 lg onion -- thinly sliced
4 tbsp butter
2 tbsp flour
1/2 c beef bouillon
1/2 c light cream
2 tbsp chopped parsley
2 tsp fresh dill or dill seed
Salt and pepper -- to taste
Grated cheddar cheese

Boil the unpeeled potatoes, drain, peel and place in a shallow buttered
casserole. Fry the onion in the butter until golden brown, add the flour,
stir and cook until the flour is ivory color. Add the bouillon and cream
all at once. Whisk together, with a wire whisk or a blending fork, until
creamy, add the parsley and dill. Salt and pepper to taste. Pour over the
potatoes and top with the grated cheese.

Bake in a preheated 450 degree oven for 15 to 20 minutes. Serve.

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NOTES : Prepare in the morning to serve at night. Serve with cold cuts or
roasted duck or lamb. In the spring -- a real treat is to make it with tiny
new potatoes.