POTATO AND GRUYERE CASSEROLE
Steps:
- Thinly slice unpeeled potatoes. Bring potatoes to boil in water to cover and 1 t. salt. Cook 8-10 minutes. Remove from heat: drain and set aside Melt butter in large skillet over med-high heat: add chpd onion and sauté 12-15 minutes until golden brown. Layer half of potatoes in lightly greased 9 x 13" pan: sprinkle with 1/2 t. salt and 1/4 t pepper. Top with half each of onions, cheese and cream sauce. Repeat layers once ending with cream sauce. Bake 350 for 1 hour and 15 min. until golden brown CREAM SAUCE: 1/4 C butter 1/3 C flour 2 1/2 C milk 2 C dry white wine 1/4 t salt Melt butter in sauce pan over low heat: whisk in flour until smooth. Cook whisking constantly, 1 min. Gradually whisk in milk and wine: cook over med heat, whisking constantly 18-20 min until thickened and bubbly. Stir in salt
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