2 Tbsp. Butter Olive Oil
1 sweet onion, thinly sliced
2 Tbsp. Oregano White Balsamic
3 Tbsp. all-purpose flour
2 c. milk
1/4 c. chopped fresh parsley
1 tsp. Cilantro & Red Onion Olive Oil
1/2 tsp. salt
1/4 tsp. pepper
4 baking potatoes, peeled and thinly sliced
1/2 c. Cheddar cheese
Preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (3 L) glass baking dish.
In a large pot, add Butter Olive Oil and add onion and sauté for 8 minutes or until starting to brown. Add Oregano White Balsamic; boil, stirring and scraping up brown bits, until evaporated. Whisk flour into milk; gradually pour into pot, whisking constantly. Cook, stirring, for about 5 minutes or until bubbling and thickened. Remove from heat; stir in parsley, Cilantro & Roasted Onion Olive Oil, salt and pepper. Add potatoes; toss gently to coat in sauce.
Spread evenly into prepared dish. Sprinkle with cheese. Bake, uncovered, for about 45 min or until golden and bubbling and potatoes are tender. Let stand for 10 min before serving.
*Tested in Holiday Entertaining Cooking Class
Share this post
- Tags: Butter Olive Oil, Cilantro & Red Onion Olive Oil, Oregano White Balsamic, Side Dishes, Vegetables