This is a post by Woodlief of Sands in the Gears that is really a must read. I’m classifying it under “things my mother taught me” because she did. Not by tears, but by face to face “these are the things your family stands for”.
We were living in Colorado and about to move back to NE Texas. She wasn’t really happy about this, but told me that maybe it was destined for people like us, who held no prejudice, to go there and set an example.
I’ve been trying to live up to her ideals since then.
My husband loves this and so do I. If there’s one thing I hate, it’s having a lot of leftovers. Who has the storage space? If we don’t eat all of this at one sitting, I have a nice lunch item the next day. One of my New Year’s resolutions was to have no leftovers older than 3 days in the fridge. This has been harder than I thought!
Ingredients:
2 medium sized potatoes, sliced into 1/4 inch slices
1/2 medium onion, sliced, or diced
salt & pepper to taste
1 1/2 Tablespoons butter
1 Tablespoon all-purpose flour
3/4 cup milk
3/4 cup shredded Cheddar cheese
Directions:
Preheat oven to 375 degrees. Use some (no more than 1/2 Tablespoon) to butter a small casserole dish (one with a lid, preferably).
Layer half the potatoes into bottom of the prepared casserole dish. Top with about 3/4 of the onion. Add remaining potatoes, then remaining onion. Sprinkle each layer with a bit of salt and pepper (not too much salt, as the cheese is salty.)
In a small saucepan, melt remaining butter over low heat. Mix in flour, up the heat to medium and stir with a wire whisk until mixture thickens. Add cheese, stir until it’s melted. Pour cheese sauce over potatoes and onions, cover dish (a foil tent works just fine) and bake approx. 1 1/4 hours.
