One of our favorite comfort foods. This recipe is reall easy and you can use a wide variety of our savory or spicy olive oils to flavor the recipe. If you have a mandolin 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).


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