Email to Freya Friedman      

Recipe Categories: LadyFreya's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES COOKING_TIPS_AND_SECRETS CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD ICE_CREAM_AND_FROZEN_TREATS MEATS PASTA POTATOES POULTRY PRESSURECOOKER SALADandDRESSING SIDE_DISHES SNACKS SOUPSandSTEWS TOP_SECRET_CLONE_RECIPES VEGETABLES

GOLDEN POTATO SURPRISE




Source of Recipe


Karen Sheets, Shelton, Washington as shown in "Taste Of Home" Family Favorites 10th Anniv. Cookbook






List of Ingredients



• 4 to 5 medium white Potatoes, peeled and diced
  
• 2 Tblsp Butter or Margarine
  
• 2 medium Red Onions, chopped
  
• 2 Tblsp All-Purpose Flour
  
• 1/2 tsp dried Thyme
  
• 1/2 tsp Salt
  
• 1/2 tsp Pepper
  
• 1 cup Half-And-Half Cream
  
• 1 tsp Dijon Mustard
  
• 1/2 cup Mayonnaise
  
• 4 slices Bacon, cooked and crumbled
  






Instructions



1. Cook potatoes in boiling salted water until tender; drain and set aside.
   
2. In a saucepan, melt butter. Saute onions until soft; stir in flour, thyme, salt and pepper. Gradually add cream, stirring constantly until sauce thickens. Remove from heat; let cook slightly.
   
3. Add mustard and mayonnaise; stir until well-mixed and smooth.
   
4. Place potatoes in a 1-1/2 quart casserole dish; cover with sauce. Bake at 350 F for 30 minutes.
   
5. Before serving, sprinkle with crumbled Bacon bits.
   






Final Comments


YIELD: 4 to 6 Servings (as a side dish)