Ingredients:
3 Lbs. Potatoes
2 Large onions, thinly sliced
1/2 Teaspoon salt
1/4 Cup butter
3 Tablespoon flour
2 Cups milk
3/4 Teaspoon salt
1/4 Cup white pepper
1/2 Cup fresh parsley
1 (2 oz.) jar diced pimento, drained
Fresh parsley sprigs
Tomato rose
Peel and cut enough potatoes into 1/4 inch slices to measure 8 cups. Combine potatoes, sliced, onions and 1/2 tsp. salt in a large Dutch oven. Add water to cover. Bring to boil; cover, reduced heat, and cook 5 minutes. Drain and set aside. Melt butter in 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 3/4 teaspoon salt and the next three ingredients. Spoon potato mixture into slightly greased baking dish: pour sauce over potato mixture. Bake 375’F. for 40 to 50 minutes. If desired, garnish with fresh parsley and tomato rose. Yield: 8 servings.
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