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Sensational Potato Casserole

potatoes

10 Yukon gold potatoes; 3-1/2 pounds
2 onions; sliced
1 teaspoon herbes de Provence or dried thyme
3/4 teaspoon (each) salt and pepper
1/4 cup butter
1/4 cup all-purpose flour
2-1/2 cups hot chicken or vegetable stock
1 tablespoon cider vinegar
----TOPPING----
1/4 cup butter
2 cups coarse fresh bread crumbs
1/4 cup chopped fresh parsley

Peel and thinly slice potatoes to make 8 cups. Spread half of the onions in greased 12-cup oval casserole dish or 13- x 9-inch (12 cup) baking dish. Top with half of the potatoes; sprinkle with half each of the herbes de Provence, salt and pepper. Repeat layers. In saucepan, melt butter over medium heat; blend in flour. Whisk in stock; cook, stirring, for 5 minutes or until thickened. Stir in vinegar. Pour over potatoes. Cover and bake in 375°F oven for 1 hour and 15 minutes or until tender. (Can be prepared to this point, cooled and refrigerated for up to ,24 hours; reheat, covered, in bottom third of 375°F oven for 40 minutes or until heated through before continuing:) Topping: In saucepan, melt butter; stir in crumbs and parsley. Sprinkle over casserole. Broil for 2 to 3 minutes or until golden.

Contributor: Canadian Living - December, 1998

Yield: 12 servings

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