3 1/2 tbsp Unsalted butter
5 tbsp Flour
1 cup Milk
1 cup Chicken broth/stock
1/4 cup Red burgundy wine
3 large Potatoes peeled & sliced very thin
1/8 cup Celery, thinly sliced
1 cup Mushrooms, sliced
1/2 cup Onion, small dice
2 tbsp Canola oil
1 tsp Garlic powder
1/8 tsp Black pepper
1 tsp Kosher salt
1/4 tsp Italian seasoning
1/2 cup Sour cream
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1. In a sauce pan melt butter, then add flour & cook for 2 minutes.
2. Add the milk and let begin to thicken, then add the chicken stock & the wine. - Reserve.
3. In a saute pan add the oil & let heat up, then add the celery & onion and cook 4 minutes.
4. Next add the mushrooms and cook an additional 5 minutes.
5. Add this to the milk mixture & warm.
6. Add all the seasonings to the mixture and simmer for 5 minutes.
7. Now spread the potatoes evenly in a 9x13 cake pan and pour the mixture over, make sure to coat all well.
Bake in a 350* oven for approx 45 minutes or until tender, the potatoes should remain saucy when finished.
NOTES : This is a very good but rich tasting dish!
Recipe by: Jamie
Posted to TNT Recipes Digest by CuisineArt@aol.com on Feb 22, 1998
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