*  Exported from  MasterCook  *
 
                              Potato Casserole
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Potatoes                         Sent To Tnt
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      med size      potatoes OR
   24      tiny          new potatoes
    1      lg            onion -- thinly sliced
    4      tbsp          butter
    2      tbsp          flour
      1/2  c             beef bouillon
      1/2  c             light cream
    2      tbsp          chopped parsley
    2      tsp           fresh dill or dill seed
                         Salt and pepper -- to taste
                         Grated cheddar cheese
 
 Boil the unpeeled potatoes, drain, peel and place in a shallow buttered
 casserole. Fry the onion in the butter until golden brown, add the flour,
 stir and cook until the flour is ivory color. Add the bouillon and cream
 all at once. Whisk together, with a wire whisk or a blending fork, until
 creamy, add the parsley and dill. Salt and pepper to taste. Pour over the
 potatoes and top with the grated cheese.
 
 Bake in a preheated 450 degree oven for 15 to 20 minutes. Serve.
 
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 NOTES : Prepare in the morning to serve at night. Serve with cold cuts or
 roasted duck or lamb. In the spring -- a real treat is to make it with tiny
 new potatoes.