One of our favorite comfort foods. This recipe is really pretty easy and you can use a wide variety of our savory or spicy olive oils to flavor the recipe. If you have a mandoline slicer for the taters, it makes this recipe extremely easy, quick and visually appealing.
- 4 tbsp. Fresh Harvest Butter Olive Oil
(You can also use Extra Virgin, Tuscan Herb, Garlic, etc.)
- 1 small onion, finely chopped (1/3 cup)
- 3 tbsp. all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups whole milk (use Almond milk for vegan option)
- 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
Heat oven to 350°F.
Grease 2-quart casserole with cooking spray or additional Butter Olive Oil.
In 2-quart saucepan, add 3 tablespoons of the butter olive oil and cook onions on medium heat about 2 minutes, stirring occasionally, until tender.
Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in casserole. Pour sauce over potatoes. Drizzle remaining 1 tablespoon butter olive oil over potatoes.
Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).