Yield: 5 servings
|7 cups||Red potatoes; thinly sliced|
|1 \N||Onion; chopped|
|1 clove||Garlic; minced|
|6 ounces||Canadian bacon; in strips|
|2 cups||Milk; 2%|
|1 \N||Bay leaf|
|1 teaspoon||Thyme leaves; dried|
|½ teaspoon||Basil; dried|
|½ teaspoon||Mustard; dried|
|⅛ teaspoon||Ground white pepper|
Preheat the oven to 350. Spray 2½ qt casserole with Pam. Combine the potatoes, onions and garlic in the casserole. Stir to mix well.
Cover with wax paper and microwave on high for 10 to 13 minutes, or until partially cooked; twice during the cooking time, give a quarter turn and stir. Add the canadian bacon and mix well. While the vegetables are cooking, place the cornstarch in a medium saucepan.
Gradually add the milk, stirring vigorously until smooth. Stir in the bay leaf, thyme, basil, mustard, pepper and salt. Bring to a simmer over medium heat, stirring frequently. Reduce the heat and cook, stirring, until the mixture thickens. Reduce the heat to low.
Cook, stirring, for 1 minute longer. Pour the sauce over the potato mixture and stir well. Cover and bake for 20 minutes. Stir well and make sure the bay leaf is visible for easy removal later. Cover and bake for another 10 to 20 minutes, or until the potatoes are tender.
If a crusty top is desired, do not re-cover after stirring. Remove and discard the bay leaf. Allow the casserole to stand for about 5 minutes before serving. 369 calories and 5 grams fat. Source: 100% Pleasure Submitted By MEG ANTCZAK On 03-21-95