|3 cloves garlic, minced|
|All-purpose flour||1/4 cup|
|Chopped fresh thyme||1 tsp|
|6 Yukon Gold potatoes|
|1 small onion, sliced|
In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.
Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 8 minutes.
Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish; spread half of the onion over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using back of knife to ease sauce between layers.
Cover and bake in 350F (180C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes. Let stand for 5 minutes before serving.
Nutritional Information Per serving: about
cal 187, pro 5g, total fat 7g, sat. fat 5g, carb 26g,dietary fibre 2g,sugar 5g, chol 21mg
sodium 292mg, potassium 437mg
calcium 9, iron 4, vit A 9, vit C 12, folate 9
RECIPE CREDIT Canadian Living